I’m aware this sounds like an odd combination, but do not be frightened off. It’s tasty, it’s spicy, it’s vegan. It’s wonderful with soup and surprisingly moreish.
My gift to you ahead of this festive season; you don’t need to peel your squash for this or any other blended soup. Top and tail it and scoop out the seeds. The skin, although tough, stands no chance against the might of the immersion blender.
- 1 butternut squash, seeds removed, cut into 2.5cm/1in cubes
- 4 Parsnips, peeled and cut into 2.5cm/1in cubes
- 2 tbsp honey
- 2 tbsp olive oil
- 1 medium sized onion, chopped
- 1 garlic clove, roughly chopped
- 1/2 teaspoon of chilli flakes (let your spirit guide you)
- 1/4 tsp cumin
- 1/4 tsp chilli powder
- 1/4 tsp paprika
- 1 can coconut milk
- 350ml vegetable stock
- Salt and freshly ground black pepper for seasoning
- Preheat the oven to 200C
- Place the butternut squash and parsnips onto a baking tray and drizzle with the honey and olive oil.
- Place in the oven to roast for 30-40 minutes, or until tender.
- Then heat a frying pan until hot and add the onion and garlic and fry for 1-2 minutes until the onions become translucent.
- Add the roasted butternut squash, parsnips, chilli and spices to the onions and garlic and stir the ingredients until coated in spices.
- Now add the coconut milk and stir gently over a low-medium heat for 3-4 minutes.
- Blend with your choices of kitchen apparatus; I prefer the stick blender for soup of this quantity.
- Now add the stock and blend again.
- Bring back to the simmer and season.