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Before you jump to Spiced Butternut Squash Soup recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Fantastic For Your Health.
On TV and in magazines absolutely everyone is telling you to eat an apple a day, however, have you ever asked yourself why? This is something which many individuals live by and they also ensure their children are eating at least one apple a day. This concept is known all over the world and individuals just take it as fact without knowing if this is actually true. In our research we have learned why you are told to eat an apple a day and we’ll be discussing that with you here.
You will also be able to have a much healthier heart by eating apples. A lot of the things you find in apples, and yes this involves dietary fiber, can certainly help to provide you with a healthy heart. One more of the added benefits apples can give you is that it can help you to lower your cholesterol, and you must also know that this also helps your heart. Something you should realize is that many of the ingredients for a healthy heart are found in the skin of the apple. The reason I point this out is mainly because many individuals will peel an apple before eating it and that is actually a bad thing as you are getting rid of a lot of the nutritional value.
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We hope you got insight from reading it, now let’s go back to spiced butternut squash soup recipe. To cook spiced butternut squash soup you only need 11 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Spiced Butternut Squash Soup:
- Prepare 1 Butternut squash
- Prepare 1/2 Onion
- Prepare 1/2 Japanese leek
- Prepare 1 1/2 tbsp Olive oil
- Take 50 ml White wine
- You need 1/2 tbsp Butter
- Prepare 100 ml Milk
- Use 1 dash Nutmeg powder
- Get 1 dash Fennel seeds
- You need 3 leaves Bay leaf
- Get 1 dash Coriander seeds
Instructions to make Spiced Butternut Squash Soup:
- Remove the seeds from the butternut squash, cut into easy to handle pieces, and scrape the skin off.
- Cut it into 5-6 cm cubes.
- Slice the onion thinly and the Japanese leek into thin round slices.
- Use the same amount of coriander seeds and fennel seeds.
- 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.
- Add the spices and sauté until fragrant.
- Scrape the bottom of the pan with a wooden spatula.
- Pour in the white wine and boil off the alcohol.
- Sauté until the liquid evaporates.
- Add the butternut squash, pour in water to cover the squash, and drop in the bay leaves.
- Bring it to a boil, remove any scum, cover, and simmer over medium heat.
- Once the butternut squash is tender, turn off the heat and wait until cool. In an electric mixer, blend the ingredients in 2 batches.
- Return it to the pot, add the milk and season it with salt and nutmeg.
- Pour it in a bowl, garnish it with some green, and bon appetit!!
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