Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, butternut squash & sweet potato soup with coriander & cumin. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Butternut squash is one of our favorite fall staples. Toss butternut squash with olive oil and garlic in a large bowl. Roasting butternut squash is super easy and definitely worth the extra time.
Butternut Squash & Sweet Potato Soup with Coriander & Cumin is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Butternut Squash & Sweet Potato Soup with Coriander & Cumin is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook butternut squash & sweet potato soup with coriander & cumin using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Butternut Squash & Sweet Potato Soup with Coriander & Cumin:
- Get 1 large butternut squash, chopped
- Take 2 large sweet potato, chopped
- Prepare 1 tsp coriander seeds, crushed
- Take 40 g butter
- Prepare 1 large onion, chopped
- Prepare 1 large onion, chopped
- Prepare 2 cloves garlic, crushed
- Make ready 2 celery sticks, chopped
- Get 850 ml chicken or vegetable stock
- Prepare salt & freshly ground black pepper
This variety of squash is widely cultivated under warmer climates of South. Hard to cut into, but totally worth it. Butternut squash is a type of winter squash native to the Americas. Technically a fruit, it has long been utilized as a complete source of vegan protein by native populations when also paired with corn.
Steps to make Butternut Squash & Sweet Potato Soup with Coriander & Cumin:
- Fry the cumin and coriander seeds in a hot dry frying pan for 1-2 minutes until fragrant, but be careful not to burn them. Once cool, crush in a mortar & pestle.
- Peel the butternut squash and sweet potato and add to a food processor along with the celery and onion. Or hand chop if you prefer into small pieces.
- Melt the butter in a large saucepan before adding the onion and celery. Sweat for 10 minutes then add the garlic, butternut squash and sweet potato.
- Pour in the stock, season with salt and pepper, stir, then cover with a lid and simmer for 30 minutes until the vegetables are soft.
- Leave the soup to cool and blend with a hand blender, or mash with a potato masher if you prefer. Ensure that you get a smooth consistency.
- Pour carefully into a bowl and garnish with a sprinkling of the coriander and cumin seed mix, some fresh coriander and grate a tiny bit of nutmeg over the top. (How easy was that).
How to cook a butternut squash. In terms of cooking up your squash. Roasted Butternut Squash is delicious enough to eat on its own as a side, or can be used as a starting point for recipes like Butternut Squash Soup or salads. Butternut squash, sage, sourdough crumbs and parmesan are baked together in a dish that is Oven-roasted butternut squash pairs beautifully with pomegranate seeds and crumbled feta in this. Learn the easiest way to prep and cook butternut squash and enjoy two easy recipes using this popular winter squash. *SUBSCRIBE for new episodes every week.
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