Recipe of Ultimate Butternut Squash & Sweet Potato Soup with Coriander & Cumin
Hello everybody, it is Brad, welcome to our recipe page. Today, we're going to prepare a distinctive dish, How to Make Ultimate 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 tasty. This will be really delicious.
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As for the number of servings that can be served to make Butternut Squash & Sweet Potato Soup with Coriander & Cumin is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Butternut Squash & Sweet Potato Soup with Coriander & Cumin estimated approx 30 mins.
To get started with this 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.
As the Autumn sets in and Halloween and Bonfire Night just around the corner, I couldn't resist making a warming flavoursome soup using the amazingly versitile crop of #Butternut Squash and #Sweet Potato. So easy to make and yet so healthy. Perfect with warm crusty bread.
Ingredients and spices that need to be Get to make Butternut Squash & Sweet Potato Soup with Coriander & Cumin:
- 1 large butternut squash, chopped
- 2 large sweet potato, chopped
- 1 tsp coriander seeds, crushed
- 40 g butter
- 1 large onion, chopped
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 2 celery sticks, chopped
- 850 ml chicken or vegetable stock
- 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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