Empty My Fridge
Creamy Butternut Squash and Carrot Soup Recipe with Coriander & Herbs
Ingredients
- Butternut squash · peeled diced1
- Carrot · peeled chopped3
- Onion · diced1
- Garlic · minced3 cloves
- Paprika1 tsp
- Thyme · dried1 tsp
- Mixed herb1 tsp
- Basil · dried½ tsp
- Cilantro · chopped
- Stock cube1
- Saltto taste
- Black pepperto taste
Instructions
- Heat a little oil in a large saucepan and soften the diced onion for 3 to 4 minutes.
- Add the minced garlic and cook for 1 minute.
- Stir in the paprika, dried thyme, mixed herbs and dried basil.
- Add the diced butternut squash and chopped carrots and stir well.
- Pour in the vegetable stock and water.
- Bring to a boil, then lower the heat and simmer for 25 to 30 minutes, until the vegetables are tender.
- Add the chopped coriander and cook for 2 more minutes.
- Blend until smooth and creamy, then season with salt and black pepper to taste. Serve hot, with extra coriander if you like.
Summarized from Chef Ricardo Cooking's video. Watch it for the details.
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