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Squash and Coriander Soup



  • 1.

    Place a saucepan over a medium heat and then add a drop of olive oil. Add the squash, potatoes, onions, garlic and ground coriander.

  • 2.

    Cover and leave to simmer for about 15 minutes, stirring occasionally. Pour in the hot chicken stock and bring the soup to the boil.

  • 3.

    When the squash is tender the soup is ready to be blended.

  • 4.

    Stir in the roughly chopped fresh coriander and serve or allow to cool and freeze for when you need it!


For a vegetarian meal substitute chicken stock with vegetable stock.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Squash and Coriander Soup.


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