Hello, I am Marie. Today, I’m gonna show you how to prepare butternut squash & sweet potato soup with coriander & cumin recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Butternut Squash & Sweet Potato Soup with Coriander & Cumin Recipe
Butternut Squash & Sweet Potato Soup with Coriander & Cumin is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Butternut Squash & Sweet Potato Soup with Coriander & Cumin is something that I have loved my entire life. They’re fine and they look fantastic.
To bewith this particular recipe, we have to prepare a few components. You can have butternut squash & sweet potato soup with coriander & cumin using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Butternut Squash & Sweet Potato Soup with Coriander & Cumin:
- Prepare 1 large butternut squash, chopped
- Get 2 large sweet potato, chopped
- Get 1 tsp coriander seeds, crushed
- Make ready 40 g butter
- Prepare 1 large onion, chopped
- Prepare 1 large onion, chopped
- Get 2 cloves garlic, crushed
- Take 2 celery sticks, chopped
- Take 850 ml chicken or vegetable stock
- Prepare salt & freshly ground black pepper
Instructions 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).
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