Butternut squash and coriander spice soup
To get the best flavour out of this combination make sure the ground coriander has been opened recently, in the last two months, it should still have a lovely citrous aroma. If you are using coriander seeds, do not roast them first or the aromatic fragrance is lost, and use a coffee grinder to grind into very fine powder or else it will remain bitty and feel like grit in the soup. I have been told this recipe is also lovely when adding some apple to it.
Butternut Squash and Coriander Spice Soup
8-10 servings
- 1 large onion peeled and chopped
- 1 butternut squash peeled chopped, mine weighed just over 1 kg / over 2lb
- 2 tablespoons of vegetable oil
- 2 carrots peeled and chopped
- 1 leek chopped
- 2 celery sticks chopped
- 1 litre / 2 pints chicken stock or vegetable stock or water
- 1-1 1/2 teaspoon of salt
- 3 teaspoons of ground coriander, add more if want stronger taste
- single cream for adding at the end – optional
Sweat the onion in the oil until soft and translucent and add the spice stirring it in. Add all the vegetables, salt and stock and bring it to the boil. Turn down the heat and simmer until the vegetables are soft about 20 minutes. Liquidise and decide if you want to thinner down the soup further also adjust the seasoning.