Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, spiced butternut squash soup. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Spiced Butternut Squash Soup is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Spiced Butternut Squash Soup is something which I’ve loved my entire life.
I have made it for several large groups and everyone always goes back for seconds. To save time and effort I recommend buying pre-cut Butternut Squash as those things are a pain to cut. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream.
To get started with this particular recipe, we must first prepare a few components. You can cook spiced butternut squash soup using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Spiced Butternut Squash Soup:
- Get 32 ounces Turkey Stock (Chicken broth can be substituted)
- Take 1 Butternut Squash
- Make ready 1 small onion
- Make ready 2 cloves garlic
- Get 1/4 teaspoon cumin
- Get 1/4 teaspoon coriander
- Get 1/4 teaspoon fenugreek
- Make ready 1/4 teaspoon garlic salt
- Make ready 1/4 teaspoon pepper
- Make ready 1/2 cup roasted pumpkin seeds (for topping)
- Prepare 1/2 cup queso fresco (for topping)
- Make ready 1 Tablespoon olive oil
Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. Blitz the soup with a stick blender until smooth, then season to taste. Great recipe - baking the butternut squash in the oven makes it so much easier than peeling and chopping a squash. Roast until squash is tender but not mushy.
Instructions to make Spiced Butternut Squash Soup:
- Peel the squash and remove seeds
- Cut into roughly 1 inch cubes
- In a large pot, combine turkey stock and squash. Bring to boil.
- Reduce heat and simmer until squash is tender. (About 30-40 minutes)
- Meanwhile, dice onion and mince garlic. Saute onion in olive oil until tender. Add garlic, saute until lightly browned and fragrant.
- When squash is tender, use a slotted spoon to transfer to blender. Add about 1/4 cup of liquid from the pot. Remove center from blender lid and replace with a towel to allow steam to escape. Blend with onions and garlic until smooth.
- Add pureed squash back into pot. Add spices and stir well.
- Return soup to gentle simmer and let flavors develop in covered pot for at least 30 minutes but up to 2 hours.
- Stir well before serving and top with pumpkin seeds and cheese.
Turn the heat on low, add all the spices to the pot, stir and cook for. This doesn't come close to Velvety Squash Soup, which is great. I thought it was just average; even reviewed the ingredients to make sure I didn't forget anything because of the great reviews it received. This vegan butternut squash soup with za'atar seasoning is a Middle Eastern take on the classic; this cozy soup also features sweet potato and carrot. Today we're thrilled to bring you an interview with one of the preeminent cookbook authors of Middle Eastern and Lebanese cuisine: Salma Hage!
So that is going to wrap it up with this exceptional food spiced butternut squash soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
