About this recipe:You can use any winter squash for this soup. Add a tin of sweetcorn for a sweeter taste.
1 butternut squash, peeled deseeded and diced
1 sweet potato, peeled and diced
2 carrots, peeled, trimmed and sliced
6 shallots, peeled and finely sliced
1 fennel, trimmed and chopped
1 vegetable stock cube
1 garlic clove, peeled and chopped
4 tablespoons chopped parsley
5 tablespoons pumpkin seeds (optional)
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Method Prep:10min › Cook:30min › Ready in:40min
Bring a large pan half-filled with water to the boil. Add the squash, sweet potato, carrots, shallots, fennel and stock cube and bring back to the boil. Lower the heat and simmer for 10-12 minutes.
Remove from heat and add garlic. Allow to cool, then remove the vegetables and place into a bowl. Blend half of the stock with the vegetables, either in a food processor of hand blender to your desired consistency.
Chop the remaining vegetables and return to the soup to have a chunky consistency. Or, puree all of the veg if desired. Garnish with parsley and pumpkin seeds.
A real winner! We loved this soup, and not only is it delicious, it's super healthy too. I wouldn't change much, but you can play with it a little to suit your tastes. But don't play around with the recipe TOO much, because it truly is fantastic!!! - 03 Jan 2011
I just made this exactly as directed (except i wasn't brave enough to use a WHOLE fennel) and it's truely delish! I'm trying out different root vegetables as a substitute for potatoes at the moment - as directed by my dietitian, and this recipe is definately at the top of my list! I've kept some portions in the fridge and i may try adding nutmeg when i reheat it as erimousch suggested - 17 Mar 2011
This is packed with veg and turned out to be really delicious - perfect for this winter weather! I also added nutmeg (just like erimousch suggested). I loved the flavour the fennel added. - 03 Jan 2011