Spicy Butternut Squash & Parsnip Soup

Spicy Butternut Squash & Parsnip Soup

Hands up who else had an abundance of unused veg left after Christmas? I certainly did. Sprouts, carrots, parsnips and potatoes all hiding away at the bottom of the fridge and pantry. I buy more veg than I need for Christmas Dinner on purpose though, purely so I can use it to make a vat of soup a few days later, and this Spicy Butternut Squash & Parsnip Soup is just what I needed for lunch on a chilly day.

The best thing about this soup is that you can change and mix it up to suit whatever food you have leftover. For this version, I had a few extra carrots that needed to be used up so they made their way into the mixture too.

Spicy Butternut Squash & Parsnip Soup

Ingredients:

1 Butternut Squash – Halved and seeds scooped out

3 Parsnips, peeled and chopped into large chunks

2 Carrots, peeled and chopped into large chunks

600ml vegetable or chicken stock

1 medium onion, peeled and chopped

1 red chilli, deseeded and chopped

stalks and leaves from a small bunch of coriander, with a few leaves left to one side for garnish

1tsp ground cumin

olive oil

salt and pepper to taste

 

Method:

  1. Preheat oven to 200oc, place butternut squash, parsnips and carrots on a sheet pan. Sprinkle with salt and pepper and drizzle with olive oil. Put in oven and roast for 30 minutes.
  2. Remove from oven and let cool a little.
  3. While the roasted veg is cooling add a little olive oil to a high sided casserole dish and saute the chopped onion over a medium heat until soft.
  4. Add the ground cumin and red chilli and cook gently for a minute or two.
  5. Scoop out the butternut squash from the flesh and add to the pan along with the carrots and parsnips.
  6. Add the chicken stock, coriander stalks and leaves.
  7. Season to taste, stir and let the whole mixture come to a boil. Lower the heat and simmer for 15 minutes.
  8. Turn the heat off and let the mixture cool a little. 
  9. Puree the mixture to a consistency of your liking using a hand blender.
  10. Check for seasoning, pour into bowls, garnish with a few coriander leaves and enjoy.

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Spicy Butternut Squash & Parsnip Soup Pin

 

If you liked this then why not take a look at my other recipes.

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