Roasted Butternut Squash And Leek Soup With Cumin And Coriander

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Cover, reduce the heat, and braise for 15 minutes, checking that the onions don't burn. Roast for about 45 minutes until caramelised around the edges and tender. In a large saucepan, sauté the onion and leeks over a medium heat until softened, with just a bit of. A recipe you can make in under 2 hours | butternut squash soup is truly one of the most.

In a large bowl, toss the squash with the olive oil, cumin, coriander and cayenne and season with salt and pepper. Spread the squash on a baking sheet. Cut the squash into your desired shapes. Okay, now time for the recipe. If you like squash, you might want to try this. Add the ground cumin and cook for a minute, then add the carrots, butternut squash and vegetable stock. Bring to a boil, reduce to an enthusiastic simmer and cook for 20 to 25. In a large soup pot (which you will use later) melt the butter with the coriander, cumin and chili powder, stirring until you can smell the spices. Pour the butter over the squash and toss to coat.

In a large saucepan, sauté the onion and leeks over a medium heat until softened, with just a bit of. A recipe you can make in under 2 hours | butternut squash soup is truly one of the most. Preheat the oven to 425°. In a large bowl, toss the squash with the olive oil, cumin, coriander and cayenne and season with salt and pepper. Spread the squash on a baking sheet.

Preheat the oven to 425°. In a large bowl, toss the squash with the olive oil, cumin, coriander and cayenne and season with salt and pepper.