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.
You can cook Spiced Butternut Squash Soup using 12 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Spiced Butternut Squash Soup
- It’s 32 ounces of Turkey Stock (Chicken broth can be substituted).
- You need 1 of Butternut Squash.
- You need 1 of small onion.
- It’s 2 cloves of garlic.
- Prepare 1/4 teaspoon of cumin.
- It’s 1/4 teaspoon of coriander.
- You need 1/4 teaspoon of fenugreek.
- You need 1/4 teaspoon of garlic salt.
- You need 1/4 teaspoon of pepper.
- Prepare 1/2 cup of roasted pumpkin seeds (for topping).
- It’s 1/2 cup of queso fresco (for topping).
- You need 1 Tablespoon of olive oil.
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
Peel the squash and remove seeds.
Cut into roughly 1 inch cubes.
In a large pot, combine turkey stock and squash. Bring to boil..
Reduce heat and simmer until squash is tender. (About 30-40 minutes).
Meanwhile, dice onion and mince garlic. Saute onion in olive oil until tender. Add garlic, saute until lightly browned and fragrant..
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..
Add pureed squash back into pot. Add spices and stir well..
Return soup to gentle simmer and let flavors develop in covered pot for at least 30 minutes but up to 2 hours..
Stir well before serving and top with pumpkin seeds and cheese..
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.
