Spicy squash & parsnip soup
Serves 2
Easy
Total time:
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.
Skip to ingredients
Showing items 1 to 6 of 6
- 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
Method
step 1
Preheat the oven to 200C/400F/Gas 6.step 2
Place the butternut squash and parsnips onto a baking tray and drizzle with the honey and olive oil.step 3
Place in the oven to roast for 30-40 minutes, or until tender.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.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.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.step 7
Transfer this mixture to a food processor and blend to a smooth consistency.step 8
Now add the stock to the food processor and blend more.step 9
Finally transfer the soup to a saucepan, heat through and season, to taste, with salt and black pepper.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.
