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Roasted Butternut Squash & Parsnip Soup - Recipe


Autumnal vegetables make for a satisfying, soothing soup.

A comforting soup for colder days

Ready-made, so-called 'fresh' Butternut Squash soups from various supermarkets don't always contain roasted Butternut Squash. This is a shame as it really adds to the depth of flavour of this particular vegetable. And again, supermarkets tend to produce a separate Parsnip soup. We think this is sad!..

So, in this recipe we've combined these two naturally sweet veggies, roasted them and whizzed them up with a hint of Indian spice to produce a thick, nutritious soup which makes a very satisfying lunch or light supper when accompanied by some wholemeal rolls or seeded crispbread.

Ingredients:

- 1 large Butternut Squash
- 1 large Parsnip
- 2 medium-sized Carrots
- 1 stick of Celery, roughly chopped
- 1 large onion, chopped
- 1 tsp Garlic Puree
- 1 tsp Ginger Puree
- 1 Bay Leaf
- 15g Biona Organic Creamed Coconut
- 1 level tsp Ground Cumin
- 1 level tsp Ground Coriander
- 1 level tsp Turmeric Powder
- 1 level tsp Coarsely Ground Black Pepper
- 500ml boiling water
- 1 Kallo Very Low Salt Vegetable Stock Cube (or use the Chicken version if you prefer)
- Some Olive Oil for coating and sauteeing.

How to Make the Soup (serves around 6-8 people)

1) Pre-heat oven to 180°C/Fan 160°C/Gas Mark 4.

2) Peel the Butternut Squash and cut into quarters. Peel the Parsnip and cut in half.

3) Place the sliced Squash and Parsnip, cut sides up, onto a lightly oiled baking sheet.

4) Then drizzle lightly with Olive Oil and rub the oil over the top surface of each slice. Place in the oven for around 40-45 minutes until some of the edges of the Squash start to brown. Remove from the oven and put to one side.

5) Slice the carrots and microwave on medium high for 2-3 minutes. Meanwhile dissolve the stock cub in the boiling water and keep to hand near the hob.

6) In a deep saucepan (or hob compatible casserole dish) gently sautee the chopped onion and celery in small amount of oil, quickly stirring in the Ginger Paste, Garlic Paste and then spices, including the pepper. Tip: It's a good idea to use a wooden spoon here.

7) Allow the onions to beocome golden brown. Then add the carrots.

8) Chop the Squash and Parsnip into rough chunks and add straight into the pan. Some will start to fall apart as you add them. Make sure the heat is not too high and keep stirring as you do this.

9) Finally add the Creamed Coconut, pour over the stock and stir the whole mixture until the Creamed Coconut has dissolved and none of the vegetables are stuck to the base of the pan.

10) Before placing the lid on, add the Bay Leaf. Simmer for a maximum of 10 to 15 minutes, to allow the flavours to infuse. Overcooking will just reduce the vitamins!

11) Remove the Bay Leaf. Now pour the chunky soup into a blender/food processor and whizz until you have a smooth consistency. If the mixture is a little thick you can thin it down with some boiling water.

12) Serve immediately with a swirl of Creme Fraiche. The soup can also be stored fresh in the fridge for 3-4 days in air-tight storage containers, to re-heat as and when. Make sure you allow the soup to cool completely before putting in the fridge.


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