Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, butternut squash & sweet potato soup with coriander & cumin. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Butternut Squash & Sweet Potato Soup with Coriander & Cumin is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Butternut Squash & Sweet Potato Soup with Coriander & Cumin is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular 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 that.
The ingredients needed to make Butternut Squash & Sweet Potato Soup with Coriander & Cumin:
- Prepare 1 large butternut squash, chopped
- Prepare 2 large sweet potato, chopped
- Prepare 1 tsp coriander seeds, crushed
- Prepare 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
- 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 special food butternut squash & sweet potato soup with coriander & cumin recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
