Spicy squash & parsnip soup
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 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.
