How To Serving Recipe Butternut Squash Sweet Potato Soup with Coriander Cumin Delicious and Healthy

Home cuisine ultimate Butternut Squash & Sweet Potato Soup with Coriander & Cumin easy, tasty, practical.

10 ingredients, 6 steps, cooking Butternut Squash & Sweet Potato Soup with Coriander & Cumin

How are you all, now you get cook recipe Butternut Squash & Sweet Potato Soup with Coriander & Cumin with 10 ingredients and 6 steps. Below this is how to make it, please read carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 10 ingredients and 6 stages of easy cooking Butternut Squash & Sweet Potato Soup with Coriander & Cumin.

Ingredients all Butternut Squash & Sweet Potato Soup with Coriander & Cumin

1. Prepare : large butternut squash, chopped.
2. You need : large sweet potato, chopped.
3. It’s : coriander seeds, crushed.
4. You need : butter.
5. It’s : large onion, chopped.
6. It’s : large onion, chopped.
7. You need : garlic, crushed.
8. You need : celery sticks, chopped.
9. It’s : chicken or vegetable stock.
10. Prepare : salt & freshly ground black pepper.

If all material requirements Butternut Squash & Sweet Potato Soup with Coriander & Cumin it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.

Step by Step Cooking 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).
   
7. Finish and Enjoy.

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