Recipe: Perfect Spiced Butternut Squash Soup

Spiced Butternut Squash Soup. 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.

Or, cool slightly and puree soup in batches in a blender; return to pan. Peel and seed squash, reserving peels, trimmings, and seeds. Heat a large Dutch oven over medium-high heat. You can cook Spiced Butternut Squash Soup using 11 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Spiced Butternut Squash Soup

1. You need 1 of Butternut squash.
2. You need 1/2 of Onion.
3. It's 1/2 of Japanese leek.
4. Prepare 1 1/2 tbsp of Olive oil.
5. Prepare 50 ml of White wine.
6. Prepare 1/2 tbsp of Butter.
7. You need 100 ml of Milk.
8. Prepare 1 dash of Nutmeg powder.
9. You need 1 dash of Fennel seeds.
10. Prepare 3 of leaves Bay leaf.
11. It's 1 dash of Coriander seeds.

This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesús González, Chef of La Cocina Que Canta at Rancho La Puerta. 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!!

Spiced Butternut Squash Soup instructions

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!!.

Spiced Butternut Squash and Apple Soup Spiced Butternut Squash and Apple Soup. 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. Once the roux is smooth, whisk in a few tablespoons of soup to make a slurry, then stir the mixture into the.