Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, butternut squash & sweet potato soup with coriander & cumin. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Butternut Squash & Sweet Potato Soup with Coriander & Cumin is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Butternut Squash & Sweet Potato Soup with Coriander & Cumin is something which I’ve loved my whole life.
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To begin with this particular recipe, we have to first 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 can achieve it.
The ingredients needed to make Butternut Squash & Sweet Potato Soup with Coriander & Cumin:
- Prepare 1 large butternut squash, chopped
- Take 2 large sweet potato, chopped
- Take 1 tsp coriander seeds, crushed
- Take 40 g butter
- Get 1 large onion, chopped
- Prepare 1 large onion, chopped
- Prepare 2 cloves garlic, crushed
- Get 2 celery sticks, chopped
- Prepare 850 ml chicken or vegetable stock
- Get salt & freshly ground black pepper
Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. How to prepare butternut squash There are a myriad of ways to cook butternut squash.
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).
It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. How to prepare butternut squash There are a myriad of ways to cook butternut squash. You can either roast butternut squash in its skin, halved, or cut into wedges. It can be served stuffed as a stunning main, as a simple side dish, stirred into risottos, pasta or salads, or blitzed into a soup. Butternut squash is sweet, nutty and can be used for all sorts of dishes.
So that’s going to wrap it up for this exceptional food butternut squash & sweet potato soup with coriander & cumin recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
