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We hope you got benefit from reading it, now let’s go back to butternut squash & sweet potato soup with coriander & cumin recipe. To cook butternut squash & sweet potato soup with coriander & cumin you need 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to prepare Butternut Squash & Sweet Potato Soup with Coriander & Cumin:
- Use 1 large butternut squash, chopped
- Provide 2 large sweet potato, chopped
- You need 1 tsp coriander seeds, crushed
- Get 40 g butter
- Provide 1 large onion, chopped
- Provide 1 large onion, chopped
- Get 2 cloves garlic, crushed
- Use 2 celery sticks, chopped
- Take 850 ml chicken or vegetable stock
- Take salt & freshly ground black pepper
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).
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