Spiced Butternut Squash Soup. I have made it for several large groups and everyone always goes back for seconds. To save time and effort I recommend buying pre-cut Butternut Squash as those things are a pain to cut. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream.

This recipe is easy to make and full of flavour from added. This Thai-spiced butternut squash soup is one of my go-to dishes during the winter and fall months. It is very easy to make and doesn't use a lot of ingredients. You can have Spiced Butternut Squash Soup using 12 ingredients and 9 steps. Here is how you cook that.

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. Prepare 1 of small onion.
4. It’s 2 cloves of garlic.
5. Prepare 1/4 teaspoon of cumin.
6. It’s 1/4 teaspoon of coriander.
7. Prepare 1/4 teaspoon of fenugreek.
8. You need 1/4 teaspoon of garlic salt.
9. Prepare 1/4 teaspoon of pepper.
10. Prepare 1/2 cup of roasted pumpkin seeds (for topping).
11. Prepare 1/2 cup of queso fresco (for topping).
12. You need 1 Tablespoon of olive oil.

What makes this butternut squash soup different from others is that the soup uses a lot of Asian herbs and spices for flavoring. 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. We made a huge batch of this butternut squash soup and shared it with some neighbors and friends who were over I used pumpkin pie spice instead of cinnamon and nutmeg, and chicken stock rather than vegetable stock.

Spiced Butternut Squash Soup instructions

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..

Roast until squash is tender but not mushy. Turn the heat on low, add all the spices to the pot, stir and cook for. Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. Blitz the soup with a stick blender until smooth, then season to taste. This soup celebrates autumn flavors with roasted butternut squash and apples.