Spicy squash & parsnip soup
- Good Food member
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Serves 2
Easy
Total time: 1 hr
0 reviews
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This recipe was submitted by a Good Food member and has not been tested by our team.
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"Spicy (medium) and sweet, warming soup. Can be eaten as a starter or main course as it's quite filling. For a low-fat option, you can use more stock instead of the coconut milk. You can also vary the 'heat' of the spiciness by leaving out the chilli."
Ingredients
Units:
MetricUS
-
1 butternut squash
peeled, seeds removed, cut into 2.5cm/1in cubes
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4 parsnips
peeled and cut into 2.5cm/1in cubes
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2 tbsp clear honey
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2 tbsp olive oil
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1 medium sized onion
chopped
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1 garlic clove
roughly chopped
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1 bird's-eye chilli
chopped
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¼ tsp cumin
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¼ tsp chilli powder
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¼ tsp paprika
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1 can 'light' or 'low fat' coconut milk
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350ml vegetable (or chicken) stock
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50g/2oz crème fraîche
(normal or half-fat)
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salt and freshly ground black pepper
for seasoning
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Method
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step 1
Preheat the oven to 200C/400F/Gas 6.
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step 2
Place the butternut squash and parsnips onto a baking tray and drizzle with the honey and olive oil.
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step 3
Place in the oven to roast for 30-40 minutes, or until tender.
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step 4
Then heat a frying pan until hot and add the onion and garlic and fry for 1-2 minutes until the onions become translucent.
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step 5
Add the butternut squash, parsnips, chilli and spices to the onions and garlic and stir the ingredients until everything is pretty much coated with the spices.
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step 6
Now add the coconut milk and stir gently over a low-medium heat, being careful not to burn the mixture, for 3-4 minutes.
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step 7
Transfer this mixture to a food processor and blend to a smooth consistency.
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step 8
Now add the stock to the food processor and blend more.
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step 9
Finally transfer the soup to a saucepan, heat through and season, to taste, with salt and black pepper.
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step 10
To serve, ladle the soup into serving bowls and place a spoonful of creme fraiche on the top. This is also nice with fresh bread roll on the side.
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