How to Prepare Spiced Butternut Squash Soup in 17 Minutes for Young Wife

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, spiced butternut squash soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. 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 enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Spiced Butternut Squash Soup is something which I have loved my entire life. They’re nice and they look wonderful.

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. To make crockpot Butternut Squash Soup, simply… Combine your ingredients (minus the coconut milk) in a slow cooker.

To get started with this particular recipe, we have to prepare a few components. You can have spiced butternut squash soup using 11 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Spiced Butternut Squash Soup:

1. Make ready 1 Butternut squash
2. Prepare 1/2 Onion
3. Get 1/2 Japanese leek
4. Prepare 1 1/2 tbsp Olive oil
5. Prepare 50 ml White wine
6. Prepare 1/2 tbsp Butter
7. Get 100 ml Milk
8. Make ready 1 dash Nutmeg powder
9. Prepare 1 dash Fennel seeds
10. Take 3 leaves Bay leaf
11. Get 1 dash Coriander seeds

It's easy to prepare, and the incredible flavor of the butternut squash really shines. 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. This doesn't come close to Velvety Squash Soup, which is great.

Instructions to make Spiced Butternut Squash Soup:

1. Remove the seeds from the butternut squash, cut into easy to handle pieces, and scrape the skin off.
2. Cut it into 5-6 cm cubes.
3. Slice the onion thinly and the Japanese leek into thin round slices.
4. Use the same amount of coriander seeds and fennel seeds.
5. Heat the olive oil and sauté the onion and leek being careful not to burn it. Add some salt and once the onions are transparent, add the butter.
6. Add the spices and sauté until fragrant.
7. Scrape the bottom of the pan with a wooden spatula.
8. Pour in the white wine and boil off the alcohol.
9. Sauté until the liquid evaporates.
10. Add the butternut squash, pour in water to cover the squash, and drop in the bay leaves.
11. Bring it to a boil, remove any scum, cover, and simmer over medium heat.
12. Once the butternut squash is tender, turn off the heat and wait until cool. In an electric mixer, blend the ingredients in 2 batches.
13. Return it to the pot, add the milk and season it with salt and nutmeg.
14. Pour it in a bowl, garnish it with some green, and bon appetit!!

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. Butternut Squash is my favourite of the winter squashes so it's only fitting that this is the first of my more wintery recipes. Roast until squash is tender but not mushy. Turn the heat on low, add all the spices to the pot, stir and cook for. Spiced Butternut Squash Soup - this quick and easy soup recipe is healthy, delicious and happens to be vegan.

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