7 Minutes to Serving Yummy Spiced Butternut Squash Soup

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Spiced Butternut Squash Soup

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Here are the ingridients that are needed to prepare a delicious Spiced Butternut Squash Soup:

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

Done with the ingridients? Here are the steps on cooking 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!!.

This vegan butternut squash soup with za'atar seasoning is a Middle Eastern take on the classic; this cozy soup also features sweet potato and carrot. Today we're thrilled to bring you an interview with one of the preeminent cookbook authors of Middle Eastern and Lebanese cuisine: Salma Hage! Butternut Squash is my favourite of the winter squashes so it's only fitting that this is the first of my more wintery recipes. Not only is the recipe delicious it's also very budget friendly to make. This Thai-spiced butternut squash soup is one of my go-to dishes during the winter and fall months.

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