this Butternut squash soup with coriander is a favorite for cold evenings! with a hint of hot spices, this soup will keep you warm for a while!
You know how cold it is out there, and it's just getting colder and colder. That means more soup every week and our new favorite is this Butternut Squash Soup!
Yes, crazy squash lady has another recipe using butternut squash! I honestly didn't know I have such love for these cute veggies until I realized that every time I go grocery shopping, I have one of these in my cart. There are so many things you can make with these delicious fall treats.
We had some good squash foods this fall like the chicken butternut squash tacos, the glorious stuffed acorn squash and the grilled chicken acorn squash salad. All were delicious and were made a couple more times in our kitchen.
Ithaca has a beautiful farmers market. It's more active during warmer months but in fall and winter there are many things to buy and eat there too!
We got some vegetables including a gorgeous organic butternut squash from a very friendly guy. Oh, I do love friendly people and how they make you feel happy and comfortable. I wish everyone was like that!
That was the weekend we drove to New York to visit my friend Zeinab, and because New York is unbelievably cold for a middle easterner like yours truly, I knew this squash would turn into some warm and tasty soup very soon! And that's how this butternut squash soup happened!
When it gets cold, warm spices like turmeric, cinnamon and coriander work best. They give great taste to the soup and make it just right for cold evenings. I used these three spices in our butternut squash soup and it turned out great!
This butternut squash soup is also a wonderful idea for a last-minute thanksgiving appetizer, because it takes only 30 minutes from start to finish and it can be refrigerated for up to 5 days!
Pick your spices and let's get cooking! Have a happy Thanksgiving week!
Coriander Butternut Squash Soup
- 2 tablespoon olive oil
- 1 yellow onion diced
- 1 butternut squash cubed
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- 1 teaspoon cinnamon
- ½ teaspoon black pepper
- 1 teaspoon salt
- 4-5 cups vegetable stock
- Heat olive oil in a pot over medium heat.
- Saute onion until translucent.
- Add butternut squash cubes and saute for another 5-6 minutes.
- Add all the spices, saute for 2 minutes.
- Add vegetable stock and cook for 20-25 minutes, until butternut squash is fully cooked.
- Turn the heat off, let the soup sit for 15 minutes and then blend it in a blender.
- Serve warm.