Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a Easy dish, spiced butternut squash soup. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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

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

The ingredients needed to make Spiced Butternut Squash Soup:

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

Only sub was a cup of full-fat coconut milk for the heavy cream. The soup (according to the video) is quite thin but the flavor - WOW!! 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.

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!!

Chop roughly the carrots, onion, butternut squash and chilli. Made in under an hour, our Spicy Butternut Squash Soup is the perfect weeknight meal that the whole family will love!. 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. This spicy Thai butternut squash soup is loaded with Thai flavour and just the right amount of spicy for a warming & flavourful soup.

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