Butternut Squash & Sweet Potato Soup with Coriander & Cumin
Butternut Squash & Sweet Potato Soup with Coriander & Cumin

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, butternut squash & sweet potato soup with coriander & cumin. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Butternut Squash & Sweet Potato Soup with Coriander & Cumin is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Butternut Squash & Sweet Potato Soup with Coriander & Cumin is something which I’ve loved my entire life.

To get started with this particular recipe, we have to 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 that.

The ingredients needed to make Butternut Squash & Sweet Potato Soup with Coriander & Cumin:
  1. Take 1 large butternut squash, chopped
  2. Take 2 large sweet potato, chopped
  3. Prepare 1 tsp coriander seeds, crushed
  4. Prepare 40 g butter
  5. Make ready 1 large onion, chopped
  6. Make ready 1 large onion, chopped
  7. Make ready 2 cloves garlic, crushed
  8. Take 2 celery sticks, chopped
  9. Make ready 850 ml chicken or vegetable stock
  10. Take salt & freshly ground black pepper
Instructions to make Butternut Squash & Sweet Potato Soup with Coriander & Cumin:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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