Spicy squash & parsnip soup
- Preparation and cooking time
- Total time
- Serves 2
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.
- 1 butternut squash, peeled, seeds removed, cut into 2.5cm/1in cubes
- 4 Parsnips, peeled and cut into 2.5cm/1in cubes
- 2 tbsp clear honey
- 2 tbsp olive oil
- 1 medium sized onion, chopped
- 1 garlic clove, roughly chopped
- 1 birds eye chilli, chopped
- 1/4 tsp cumin
- 1/4 tsp chilli powder
- 1/4 tsp paprika
- 1 can 'light' or 'low fat' coconut milk
- 350ml vegetable (or chicken) stock
- 50g/2oz creme fraiche (normal or half-fat)
Salt and freshly ground black pepper for seasoning
- Salt and freshly ground black pepper for seasoning
- STEP 1Preheat the oven to 200C/400F/Gas 6.
- STEP 2Place the butternut squash and parsnips onto a baking tray and drizzle with the honey and olive oil.
- STEP 3Place in the oven to roast for 30-40 minutes, or until tender.
- STEP 4Then heat a frying pan until hot and add the onion and garlic and fry for 1-2 minutes until the onions become translucent.
- STEP 5Add 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.
- STEP 6Now add the coconut milk and stir gently over a low-medium heat, being careful not to burn the mixture, for 3-4 minutes.
- STEP 7Transfer this mixture to a food processor and blend to a smooth consistency.
- STEP 8Now add the stock to the food processor and blend more.
- STEP 9Finally transfer the soup to a saucepan, heat through and season, to taste, with salt and black pepper.
- STEP 10To 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.