Spicy butternut squash and parsnip soup
I love a good soup, especially when Autumn comes rolling in. This one will warm you right up and it tastes so creamy but the good news...there;s not a hint of cream in it.
- 1 medium butternut squash, chopped into cubes
- 2 medium parsnips chopped into cubes
- 1 medium white onion, chopped
- 2 cloves garlic, crushed
- 1 litre water
- 1 chicken stock cube (can use vegetable stock)
- 1/2 tsp cumin
- 1/2 tsp chilli powder
- 1 tsp coconut oil (can use olive oil if preferred))
Fry the onion in the coconut oil for 5 mins until it is soft and translucent. Add the garlic and fry for a further 1-2 minutes, making sure it doesn't burn.
Next, add the stock cube and water together with the cumin and chilli powder and bring to the boil. Add salt and pepper to taste (if using a stock cube you may not need extra salt).
Reduce the heat to simmer and cook until the vegetables are soft (approx. 25-30 mins).
Allow to cool a little and blend with a hand blender until smooth.
I like to top mine with some pumpkin seeds and a pinch of chilli flakes for extra heat.