Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, spiced butternut squash soup. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Spiced Butternut Squash Soup is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Spiced Butternut Squash Soup is something which I have loved my whole life.
It's a 'stick to your ribs' soup that everyone will enjoy. Sherry helps to deepen the flavor while half-and-half cream gives an added richness to the soup. Aged goat cheese is a key ingredient in this creamy soup from the Rif Mountains in northern Morocco. Paula Wolfert uses Midnight Moon by Cypress Grove.
To get started with this 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 can achieve that.
The ingredients needed to make Spiced Butternut Squash Soup:
- Take 32 ounces Turkey Stock (Chicken broth can be substituted)
- Make ready 1 Butternut Squash
- Make ready 1 small onion
- Take 2 cloves garlic
- Prepare 1/4 teaspoon cumin
- Get 1/4 teaspoon coriander
- Prepare 1/4 teaspoon fenugreek
- Prepare 1/4 teaspoon garlic salt
- Prepare 1/4 teaspoon pepper
- Take 1/2 cup roasted pumpkin seeds (for topping)
- Prepare 1/2 cup queso fresco (for topping)
- Take 1 Tablespoon olive oil
This recipe is easy to make and full of flavour from added. Roast until squash is tender but not mushy. Turn the heat on low, add all the spices to the pot, stir and cook for. Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day.
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. 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. Butternut Squash is my favourite of the winter squashes so it's only fitting that this is the first of my more wintery recipes. Not only is the recipe delicious it's also very budget friendly to make.
So that’s going to wrap this up for this special food spiced butternut squash soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
