Spiced Butternut Squash Soup

Name: Spiced Butternut Squash Soup
Yield: 5 servings
Cuisine: American
Ingredients: 32 ounces Turkey Stock (Chicken broth can be substituted); 1 Butternut Squash; 1 small onion; 2 cloves garlic; 1/4 teaspoon cumin; 1/4 teaspoon coriander; 1/4 teaspoon fenugreek; 1/4 teaspoon garlic salt; 1/4 teaspoon pepper; 1/2 cup roasted pumpkin seeds (for topping); 1/2 cup queso fresco (for topping); 1 Tablespoon olive oil

lisazirb @lisazirb

Yellow leaves, crisp air, apple cider and butternut squash soup. Autumn is here and I couldn't be more excited to curl up with a bowl.

lisazirb @lisazirb

Yellow leaves, crisp air, apple cider and butternut squash soup. Autumn is here and I couldn't be more excited to curl up with a bowl.

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Ingredients

5 servings

32 ouncesTurkey Stock (Chicken broth can be substituted)
1Butternut Squash
1small onion
2 clovesgarlic
1/4 teaspooncumin
1/4 teaspooncoriander
1/4 teaspoonfenugreek
1/4 teaspoongarlic salt
1/4 teaspoonpepper
1/2 cuproasted pumpkin seeds (for topping)
1/2 cupqueso fresco (for topping)
1 Tablespoonolive oil

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Steps

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.