Easiest Way to Prepare Jamie Oliver Spiced Butternut Squash Soup

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, spiced butternut squash soup. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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. Add the potatoes, and bring to a boil.

Spiced Butternut Squash Soup is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Spiced Butternut Squash Soup is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook spiced butternut squash soup using 11 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Spiced Butternut Squash Soup:

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

Heat the oil in a large pan. 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.

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!!

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. Fall = Squash Season Melt the butter in a large pot over medium heat, and cook until it turns nut brown. Add the garlic and saute briefly to release its. How to make Spicy Thai Butternut Squash Soup Heat some oil in a large pot and sweat some onions and garlic.

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