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.
