Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, butternut squash & sweet potato soup with coriander & cumin. One of my favorites. For mine, I’m gonna 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 recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Butternut Squash & Sweet Potato Soup with Coriander & Cumin is something which I’ve loved my whole life. They’re nice and they look fantastic.

Butternut squash is one of our favorite fall staples. Learn the easiest way to prep and cook butternut squash and enjoy two easy recipes using this popular winter squash. *SUBSCRIBE for new episodes every week. Butternut squash is an orange-fleshed winter squash, celebrated for its versatility and sweet, nutty flavor.

To get started with this particular recipe, we must 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 cook it.

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

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

Hard to cut into, but totally worth it. Roasting butternut squash is super easy and definitely worth the extra time. Similar to pumpkins in taste and texture, the butternut squash is easier to roast and puree (mostly because it's smaller). Butternut squash is one of the most common varieties of winter squash.

Steps 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).

Contrary to the name, winter squash is grown in the summer and. Butternut squash, sage, sourdough crumbs and parmesan are baked together in a dish that is perfect comfort food for autumn. Roasted Butternut Squash is delicious enough to eat on its own as a side, or can be used as a starting point for recipes like Butternut Squash Soup or salads. 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.

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