Curried Squash & Parsnip Soup

Ingredients

3 tbsp olive oil
1 medium butternut squash
2 onions, chopped
1 tbsp garamasala
1 tbs korma curry paste (or more to your taste)
500g parsnips, peeled and chopped
750ml chicken or vegetable stock
sea salt and freshly ground pepper
1 tsp nigella seeds
1 tsp flaked chili

Method

Pre-heat your oven to 200°C. Cut the squash in half, remove the seeds, peel, chop and toss in 2 tablespoons olive oil. Roast in a large roasting tin for about 40 minutes until soft and caramelised.

Whilst the squash is roasting, heat 1 tbs of oil in a pan and saute the onions gently until soft. Add the garamasala and korma paste and cook for a further minute, then add the parsnips, seasoning and stock. Bring to the boil and then simmer for 10 mins. By this time you squash should be roasted, soft and caramelised. Add to the soup and blend with a stick blender until glossy and smooth.

Serve with a swirl of coconut milk or some natural yoghurt and sprinkle with a little nigella and chili flakes. Perfect for Halloween or bonfire night. It freezes beautifully and can also be used as a base for a risotto.

 

 

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One Response to Curried Squash & Parsnip Soup

  1. This sounds and looks amazing! I love the bright color, and the photo of you hold it in your hands just makes me feel warm inside. 🙂 Yay for fall!

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