Butternut Squash and Parsnip Soup
This soup makes the perfect lunch for these cold autumnal days, and can be made in advance and frozen.
You Will Need: (Serves 6 Butternut Squash and Parsnip Soup)
- 1/2 Butternut Squash, peeled and diced in 1cm pieces
- 4 Parsnips, peeled and diced in 2cm long pieces
- 1 Onion, diced
- 2 Cloves of Garlic, crushed
- 2 cm Ginger, grated
- Vegetable Stock
- 1 Chilli, sliced
- 1 tsp Chilli Powder
- Olive Oil
- Creme Fraiche
Preheat the oven to 190*C. Place the parsnips and squash in a baking tray and drizzle in olive oil. Bake for 20 mins until soft.
Whilst this is cooking, heat a little oil in a saucepan and fry the onions, garlic and ginger until the onions are soft. Add in the chilli and chilli powder and continue to stir. Once baked, add in the parsnips and squash, as well as 1 Pint of vegetable stock and bring to the boil.
Turn off the heat and whizz up in a food processor or with a blender.
Add in as much creme fraiche to taste.