Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, butternut squash & sweet potato soup with coriander & cumin. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Butternut Squash & Sweet Potato Soup with Coriander & Cumin is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Butternut Squash & Sweet Potato Soup with Coriander & Cumin is something that I have loved my whole life. They are nice and they look fantastic.

Butternut squash is one of our favorite fall staples. Try butternut squash in a creamy soup, comforting risotto or simply roasted for a healthy autumnal recipe. Fresh herbs and seasoning set off the sweetness of the butternut squash in this recipe.

To begin with this recipe, we must 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 that.

The ingredients needed to make Butternut Squash & Sweet Potato Soup with Coriander & Cumin:

1. Get 1 large butternut squash, chopped
2. Prepare 2 large sweet potato, chopped
3. Get 1 tsp coriander seeds, crushed
4. Take 40 g butter
5. Make ready 1 large onion, chopped
6. Take 1 large onion, chopped
7. Prepare 2 cloves garlic, crushed
8. Prepare 2 celery sticks, chopped
9. Take 850 ml chicken or vegetable stock
10. Get salt & freshly ground black pepper

Butternut squash, sage, sourdough crumbs and parmesan are baked together in a dish that is perfect comfort food for autumn. Butternut squash is one of the most versatile autumn veg and is in season from September through How do you prepare butternut squash? To chop squash you will need a large heavy knife and a. Hard to cut into, but totally worth it.

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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