[Mommy Vegan]MommyVegan Make Oishi Spiced Butternut Squash Soup For Vegan's Friend

Spiced Butternut Squash Soup. It's a 'stick to your ribs' soup that everyone will enjoy. Sherry helps to deepen the flavor while half-and-half cream gives an added richness to the soup. Aged goat cheese is a key ingredient in this creamy soup from the Rif Mountains in northern Morocco.

It's a deliciously tasty winter warmer spiced with fresh chilli. Roast until squash is tender but not mushy. Turn the heat on low, add all the spices to the pot, stir and cook for. You can Cook Spiced Butternut Squash Soup using 11 ingredients and 14 steps. Here is how you cook that.

Ingredients of Spiced Butternut Squash Soup

1. Lets Go Prepare of Butternut squash.
2. It's of Onion.
3. It's of Japanese leek.
4. What You needis of Olive oil.
5. Lets Go Prepare of White wine.
6. Lets Go Prepare of Butter.
7. It's of Milk.
8. It's of Nutmeg powder.
9. It's of Fennel seeds.
10. It's of leaves Bay leaf.
11. It's of Coriander seeds.

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! 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.

Spiced Butternut Squash Soup step by step

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!!.

What makes this butternut squash soup different from others is that the soup uses a lot of Asian herbs and spices for flavoring. This soup celebrates autumn flavors with roasted butternut squash and apples. Sprinkle a spoonful of these spicy seeds on top of the curried butternut squash soup. You'll have plenty of seeds leftover, but they're also delicious in salads or as snacks. This doesn't come close to Velvety Squash Soup, which is great.