Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash & sweet potato soup with coriander & cumin. One of my favorites food recipe. This time, I will make it a bit unique. This is gonna smell and look delicious.

Butternut Squash & Sweet Potato Soup with Coriander & Cumin is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Butternut Squash & Sweet Potato Soup with Coriander & Cumin is something that 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. How to cook a butternut squash.

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

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

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

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. Butternut squash protects the skin, promotes eye health, reduces chronic disease, improves Butternut squash is beloved around the world, not only for its versatility as a food item, but also for. Butternut squash is a type of winter squash native to the Americas.

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).

Technically a fruit, it has long been utilized as a complete source of vegan protein by native populations when also paired with corn. So you bought a butternut squash and now it's been sitting on your kitchen counter for a few days. Sure, you can roast butternut squash for a side dish or grain bowl topper or to turn it into a creamy. Hard to cut into, but totally worth it. Butternut squash is one ingredient that I tend to gravitate towards whenever I'm looking for meal inspiration during the Fall and Winter season for many reasons.

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