SPICY SQUASH AND PARSNIP SOUP
A medium-spicy, sweet and warming soup for those dark and chilly winter nights.
This can be eaten as a starter or a main course as it's quite filling. For a low-fat option you can use more stock instead of the coconut milk. You can also vary the 'heat' of the spiciness by leaving out the chilli.
Sticky hugs to Melanie Comyn Otter for sending this recipe in.
- 1 butternut squash, peeled, seeds removed and cut into 2.5cm/1in cubes
- 2 tbsp of Haughton Honey
- 2 tbsp olive oil
- 1 medium sized onion, chopped
- 1 garlic clove, roughly chopped
- 1 red birds-eye chilli, de-seeded and finely chopped
- 1/4 tsp cumin
- 1/4 tsp chilli powder
- 1/4 tsp paprika
- 1 tin of coconut milk
- 350ml of good vegetable or chicken stock
- 50g creme fraiche
- Salt and freshly ground black pepper
If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.
1 teaspoon = 5ml
1 tablespoon = 15ml.
Some ingredients are measured in cups and some equivalents are;
150g, 6oz (1/2 cup) = 120ml, 4fl oz.
- Preheat the oven to 200C/400F/Gas 6. 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.
- 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 butternut squash, parsnips, chilli and spices to the onions and garlic and stir the ingredients until everything is pretty much coated with the spices.
- Add the coconut milk and stir gently over a low-medium heat, being careful not to burn the mixture, for 3-4 minutes. Transfer this mixture to a food processor and blend to a smooth consistency. Add the stock to the food processor and blend more.
- Finally transfer the soup to a saucepan, heat through and season, to taste, with salt and black pepper. To serve, ladle the soup into serving bowls and place a spoonful of creme fraiche on the top. This is also nice with fresh bread roll on the side.