Spicy Parsnip And Butternut Squash Soup.
From ArtisanCook 13 years ago
- 1 hour to make
- Serves 2
http://artisancook.co.uk/spicy-parsnip-and-butternut-squash-soup/
Ingredients
- 3 shallots, peeled and sliced shopping list
- 2 garlic cloves, chopped shopping list
- 1 tsp ground cumin shopping list
- 1 tsp ground coriander shopping list
- 1 pinch (1/2 tsp) dried chili flakes shopping list
- 1/2 tsp turmeric shopping list
- 600g parsnips (about 2-3 medium ones) peeled and roughly chopped shopping list
- 1 small butternut squash (200-300g) or bigger one if you want some baked squash for next day lunch. shopping list
- 2 tbsp chopped fresh coriander shopping list
- 600ml vegetable stock (I use vegan, low sodium bouillon) or 1 litre if you want it thinner. shopping list
- soy yogurt to serve. shopping list
How to make it
- Preheat the oven to 200C, wash the squash and quarter it. Remove the seeds, brush with a little cooking oil and roast in the oven for about 30 minutes or until the fork goes through. Remove from the oven and leave to cool.
- While the squash is baking, add 1-2tbsp of stock to the pan and saute shallots for a few minutes, stirring occasionally.
- Add the spices and parsnips, mix to coat, then add the rest of the stock. Bring to the boil, then cover and simmer for 10 minutes until parsnips are soft. Add more liquids if needed.
- Peel and cube the squash and add it to soup together with fresh coriander. Remove pan from the heat and let it cool.
- Poor the soup in batches into a food processor or using a hand blender, mix until smooth. Return to pan and reheat slightly.
- Ladle the soup into bowls, spoon a bit of yogurt on top and serve with bread or cashew nuts if you wish.
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