Hi, I’m Jane. Today, I’m gonna show you how to prepare spiced butternut squash soup recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Spiced Butternut Squash Soup Recipe
Spiced Butternut Squash Soup is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Spiced Butternut Squash Soup is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have spiced butternut squash soup using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Spiced Butternut Squash Soup:
- Get 32 ounces Turkey Stock (Chicken broth can be substituted)
- Make ready 1 Butternut Squash
- Get 1 small onion
- Get 2 cloves garlic
- Make ready 1/4 teaspoon cumin
- Get 1/4 teaspoon coriander
- Take 1/4 teaspoon fenugreek
- Take 1/4 teaspoon garlic salt
- Get 1/4 teaspoon pepper
- Get 1/2 cup roasted pumpkin seeds (for topping)
- Prepare 1/2 cup queso fresco (for topping)
- Make ready 1 Tablespoon olive oil
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.
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