Butternut squash soup with parsnip and sweet potato

    1 hour 15 min

    This nourishing creamy soup is loaded with vegetables: butternut squash, carrots, parsnips, sweet potato and celery.

    Bluegreenlily

    2 people made this

    Ingredients
    Serves: 4 

    • 2 carrots, cubed
    • 1 butternut squash, seeded and cubed
    • 4 parsnips, diced
    • 1 sweet potato, cubed
    • 1 to 2 tablespoons olive oil
    • 1 teaspoon cumin seeds
    • 1 pinch red chilli flakes
    • 2 red onions, halved and sliced
    • 1 (4cm piece) root ginger, cut in half
    • 4 to 5 crushed garlic cloves, to taste
    • 2 sticks celery, finely chopped
    • 1 teaspoon garam masala
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • salt, to taste
    • 1 vegetable stock cube
    • 1 tablespoon butter
    • 60g plain flour
    • 230ml warm milk
    • croutons or fresh baguette to serve

    Method
    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Heat oven to gas 200 C / Gas 4. Put the carrots, butternut squash, parsnips and sweet potato on a baking tray and drizzle with a little olive oil. You can add whole peeled garlic cloves if you want. Roast them until the vegetables are golden, about 30 mins.
    2. Heat some olive oil in a deep stock pan and fry cumin seeds and red chilli flakes on slow heat until you smell their aroma (be careful not to burn them).
    3. Add chopped red onions, ginger and crushed garlic into the pan and fry until onions are slightly caramelized.
    4. Add chopped celery and fry for a few minutes then add roasted vegetables into the pan. Carry on frying them on medium heat.
    5. Add garam masala, ground coriander, ground cumin, paprika and salt. Mix well.
    6. Add the stock cube and boiling water to cover. The soup will be whizzed at the end, so if the soup is too thick, you can always add more water later.
    7. Melt 1 tablespoon butter in a pot. Slowly stir in the flour. Mix until fragrant and slightly golden. Add the warm milk and stir untill there are no lumps left. Add this slowly into the soup.
    8. When the soup starts boiling, lower the heat and let it simmer for about 15 minutes.
    9. When it is ready, take out the ginger pieces before whizzing, it gives a slightly bitter taste. Whiz with a stick blender until smooth and thin with water if desired.
    10. Enjoy it with croutons or a fresh baguette.

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