Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, butternut squash & sweet potato soup with coriander & cumin. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Butternut Squash Recipes Soups, casseroles, and stews–all made with sweet and golden butternut squash. You'll love how it tastes in muffins, pies, risottos, and pasta dishes, too. Cooking butternut squash, with its hard, thick shell, can seem daunting.
Butternut Squash & Sweet Potato Soup with Coriander & Cumin is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Butternut Squash & Sweet Potato Soup with Coriander & Cumin is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook 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:
- Take 1 large butternut squash, chopped
- Prepare 2 large sweet potato, chopped
- Prepare 1 tsp coriander seeds, crushed
- Take 40 g butter
- Take 1 large onion, chopped
- Get 1 large onion, chopped
- Make ready 2 cloves garlic, crushed
- Make ready 2 celery sticks, chopped
- Get 850 ml chicken or vegetable stock
- Make ready salt & freshly ground black pepper
Baked Butternut Squash Take advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this is my favorite baked butternut squash recipe—it could almost be dessert! —Heidi Vawdrey, Riverton, Utah Butternut squash is a versatile fall ingredient that can be used in soups, casseroles, and even desserts. Better yet, they warm up pretty much any fall dish from pastas to soups to stuffings. If you want more winter squash recipes,.
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).
Butternut squash in particular is a seriously sweet and creamy autumn hero, and it's perfect to use in everything from easy weeknight dinners to Thanksgiving side dishes. By the way, the easiest way to peel a butternut squash is with a plain old vegetable peeler. Peel it, then cut off the ends, slice down the middle, scrape out the goosh and seeds and then chop it up per your recipe instructions. 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 and beans.
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