Spicy Parsnip And Butternut Squash Soup.

This soup is probably best served during cold months of the year, but we have such a miserable summer here in UK, it feels like never ending autumn. So it was my excuse to eat something comfortable and warming on a rainy day. This soup is vegan, low fat and low GI so you will get all the taste and comfort, minus guilt. Serve it with cashew nuts on a side for a bit of protein. Allow about 1.30 cooking time for this soup as you will have to roast the squash and then cool the soup before liquidising it. If you want to make it faster, then peel the squash, cut into 2cm cubes and steam/boil until ready. The taste will be different though.

Serves 2 as a main course or 4 as a starter.

  • 3 shallots, peeled and sliced
  • 2 garlic cloves, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 pinch (1/2 tsp) dried chili flakes
  • 1/2 tsp turmeric
  • 600g parsnips (about 2-3 medium ones) peeled and roughly chopped
  • 1 small butternut squash (200-300g) or bigger one if you want some baked squash for next day lunch.
  • 2 tbsp chopped fresh coriander
  • 600ml vegetable stock (I use vegan, low sodium bouillon) or 1 litre if you want it thinner.
  • Soy yogurt to serve.
  1. 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.
  2. While the squash is baking, add 1-2tbsp of stock to  the pan and saute shallots for a few minutes, stirring occasionally.
  3. 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.
  4. Peel and cube the squash and add it to soup together with fresh coriander. Remove pan from the heat and let it cool.
  5. Poor the soup in batches into a food processor or using a hand blender, mix until smooth. Return to pan and reheat slightly.
  6. 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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