Recipes

How to Cook Delicious Butternut Squash & Sweet Potato Soup with Coriander & Cumin

Butternut Squash & Sweet Potato Soup with Coriander & Cumin – This recipe is great for when you have no idea what to cook. You can have Butternut Squash & Sweet Potato Soup with Coriander & Cumin using 10 ingredients and 6 steps. Here is how you cook it.

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

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

Butternut Squash & Sweet Potato Soup with Coriander & Cumin Instructions

  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).