Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, butternut squash & sweet potato soup with coriander & cumin. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Butternut Squash & Sweet Potato Soup with Coriander & Cumin is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Butternut Squash & Sweet Potato Soup with Coriander & Cumin is something that I have loved my whole life.
Buy Groceries at Amazon & Save. Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil.
To begin with this recipe, we have to prepare a few ingredients. You can cook 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:
- Prepare 1 large butternut squash, chopped
- Prepare 2 large sweet potato, chopped
- Take 1 tsp coriander seeds, crushed
- Make ready 40 g butter
- Take 1 large onion, chopped
- Prepare 1 large onion, chopped
- Take 2 cloves garlic, crushed
- Make ready 2 celery sticks, chopped
- Make ready 850 ml chicken or vegetable stock
- Get salt & freshly ground black pepper
It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. Butternut squash is an excellent source of many vitamins and minerals. Butternut squash plays a starring role in this light and flavorful lasagna recipe.
Steps 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).
It is roasted along with some sage, and then mashed and layered with bechamel sauce, lasagna noodles, and a ricotta-cheese-egg mixture. Once topped with grated Pecorino it is baked until golden and bubbling. Butternut squash in particular is a seriously sweet and creamy autumn hero, and it's perfect to use in everything from easy weeknight dinners to Thanksgiving side dishes. I have roasted butternut squash for vegetable soup recently but I had purchased one from the local farmer's market and needed a side dish with some (soy sauce/lemon juice/garlic/brown sugar) marinaded chicken breasts I planned on grilling. The plant's leaves will either dull in colour (resembling a yellow tinge), or they will dry out and go brown.
So that’s going to wrap it up with this exceptional food butternut squash & sweet potato soup with coriander & cumin recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
