Spiced Butternut Squash Soup
Spiced Butternut Squash Soup

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, spiced butternut squash soup. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Spiced Butternut Squash Soup is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Spiced Butternut Squash Soup is something that I have loved my whole life.

Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot.

To begin with this particular recipe, we have to 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:
  1. Prepare 32 ounces Turkey Stock (Chicken broth can be substituted)
  2. Prepare 1 Butternut Squash
  3. Get 1 small onion
  4. Take 2 cloves garlic
  5. Prepare 1/4 teaspoon cumin
  6. Get 1/4 teaspoon coriander
  7. Make ready 1/4 teaspoon fenugreek
  8. Prepare 1/4 teaspoon garlic salt
  9. Make ready 1/4 teaspoon pepper
  10. Make ready 1/2 cup roasted pumpkin seeds (for topping)
  11. Get 1/2 cup queso fresco (for topping)
  12. Make ready 1 Tablespoon olive oil

Stir in the Toasted Spice Rub and cook briefly to toast it, about. While spicy heat might seem like an odd pairing for a vegetable like butternut squash, cayenne pepper is actually an excellent option simply because its heat plays off the sweetness of butternut squash so well. It can also enhance the deep orange color of a baked butternut squash while also improving its flavor. Made in under an hour, our Spicy Butternut Squash Soup is the perfect weeknight meal that the whole family will love!.

Instructions to make Spiced Butternut Squash Soup:
  1. Peel the squash and remove seeds
  2. Cut into roughly 1 inch cubes
  3. In a large pot, combine turkey stock and squash. Bring to boil.
  4. Reduce heat and simmer until squash is tender. (About 30-40 minutes)
  5. Meanwhile, dice onion and mince garlic. Saute onion in olive oil until tender. Add garlic, saute until lightly browned and fragrant.
  6. 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.
  7. Add pureed squash back into pot. Add spices and stir well.
  8. Return soup to gentle simmer and let flavors develop in covered pot for at least 30 minutes but up to 2 hours.
  9. Stir well before serving and top with pumpkin seeds and cheese.

This roasted butternut squash soup is made with creamy coconut milk and jalapeños for a fiery kick! It is dairy-free, vegetarian, and absolutely delicious. Return the pureed soup to the pan and add the cream. Cook and stir until heated through. Editor's tip: If your soup is looking a little thin after pureeing, we suggest making a roux by whisking together two tablespoons of olive oil with two tablespoons of flour.

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