Easiest Way to Cook Appetizing Spiced Butternut Squash Soup

Spiced Butternut Squash Soup. Postery sells affordable, stylish and beautiful posters and frames. Fast delivery directly to your home and always free returns. Use an immersion hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth.

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. You can have Spiced Butternut Squash Soup using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Spiced Butternut Squash Soup

1. Prepare 32 ounces of Turkey Stock (Chicken broth can be substituted).
2. Prepare 1 of Butternut Squash.
3. It's 1 of small onion.
4. It's 2 cloves of garlic.
5. You need 1/4 teaspoon of cumin.
6. You need 1/4 teaspoon of coriander.
7. You need 1/4 teaspoon of fenugreek.
8. Prepare 1/4 teaspoon of garlic salt.
9. You need 1/4 teaspoon of pepper.
10. You need 1/2 cup of roasted pumpkin seeds (for topping).
11. It's 1/2 cup of queso fresco (for topping).
12. You need 1 Tablespoon of olive oil.

Add the potatoes, and bring to a boil. Cut the squash lengthways into quarters, arrange in a baking tray and drizzle with olive oil. Once the squash is cooked through, leave to one side to cool before peeling off the skin. This spicy butternut squash soup is best served garnished with a swirl of coconut milk or fresh herbs such as coriander or mint.

Spiced Butternut Squash Soup step by step

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..

And of course, crusty toasted bread makes the best side! You can meal prep the butternut squash ahead of time by roasting a bigger batch and using it across a whole range of recipes. Allow the soup to cool down fully, then store in an airtight. Heat the oil in a large pan. Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat.