Hello everybody, I hope you’re having an incredible day today. Today, we’re going 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 tasty. This is gonna smell and look delicious.
These easy butternut squash ravioli are a terrific way to use up leftover roasted butternut squash. They can stand in equally well as either the ideal appetizer or as an elegant main dish for dinner. Wonton wrappers instead of pasta make these ravioli incredibly easy. Use butternut squash in soups and pasta dishes, or just serve it baked in its shell with a pat of butter and a drizzle of honey.
Butternut Squash & Sweet Potato Soup with Coriander & Cumin is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Butternut Squash & Sweet Potato Soup with Coriander & Cumin is something which I have loved my whole life.
To get started 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 cook that.
The ingredients needed to make Butternut Squash & Sweet Potato Soup with Coriander & Cumin:
- Make ready 1 large butternut squash, chopped
- Get 2 large sweet potato, chopped
- Get 1 tsp coriander seeds, crushed
- Make ready 40 g butter
- Prepare 1 large onion, chopped
- Prepare 1 large onion, chopped
- Take 2 cloves garlic, crushed
- Prepare 2 celery sticks, chopped
- Make ready 850 ml chicken or vegetable stock
- Prepare salt & freshly ground black pepper
To steam butternut squash, dissect the long neck from the bulbous end. Cut the neck in half lengthwise and then slice each half into half-moons about ½-inch thick. Butternut squash stars in all kinds of favorite fall recipes such as soups and pasta and goes on shining into the holiday season in side dishes (cue the creamy gratin) and as a show-stopping Thanksgiving pie. We're fans, so you know we'll be roasting and baking butternut squash through the fall and into winter for purées, soups, and so much more.
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).
Butternut squash stars in all kinds of favorite fall recipes such as soups and pasta and goes on shining into the holiday season in side dishes (cue the creamy gratin) and as a show-stopping Thanksgiving pie. We're fans, so you know we'll be roasting and baking butternut squash through the fall and into winter for purées, soups, and so much more. Butternut squash is the perfect winter vegetable. Not only is it packed full of vitamins and minerals, but the more it ripens, the better and sweeter it tastes. You'll recognize butternut squash by its distinctive colors—it will look light tan, or yellow, on the outside—and by the vibrant orange center when it is sliced.
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