Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how 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 unique. This will be really delicious.
Butternut Squash & Sweet Potato Soup with Coriander & Cumin is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Butternut Squash & Sweet Potato Soup with Coriander & Cumin is something that I’ve loved my entire life.
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. Use butternut squash in soups and pasta dishes, or just serve it baked in its shell with a pat of butter and a drizzle of honey. Cook butternut squash by baking, microwaving or roasting.
To get started with this particular recipe, we must 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 it.
The ingredients needed to make Butternut Squash & Sweet Potato Soup with Coriander & Cumin:
- Make ready large butternut squash, chopped
- Get large sweet potato, chopped
- Prepare coriander seeds, crushed
- Prepare butter
- Prepare large onion, chopped
- Make ready large onion, chopped
- Prepare garlic, crushed
- Take celery sticks, chopped
- Take chicken or vegetable stock
- Take salt & freshly ground black pepper
Butternut squash is a versatile fall ingredient that can be used in soups, casseroles, and even desserts. 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 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. 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.
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).
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. 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. Good news: These sweet squashes are full of vitamin C and potassium!
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