• 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 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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.11 ratings