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Hello Mom, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, butternut squash & sweet potato soup with coriander & cumin. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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

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 begin with this recipe, we must first prepare a few components. You can cook butternut squash & sweet potato soup with coriander & cumin using 10 ingredients and 6 steps. Here is how you can achieve it.

Materials for making of Butternut Squash & Sweet Potato Soup with Coriander & Cumin:

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

It is roasted along with some. Butternut squash is so good on its own, that barely any seasoning is needed. This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate. Hard to cut into, but totally worth it.

How to Process 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).

When both butternut squash dishes were done, I honestly couldn't decide which one I liked more, so I But add in cooked butternut squash, in all its natural creaminess and perfection? Butternut squash is a healthy, versatile vegetable that can be cooked in a number of ways. Learn how to bake, roast, and mash butternut squash to use in different dishes. Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.

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