Butternut & Parsnip Soup
The soup has an intense, earthy and aromatic flavour. Butternut squash is one of the most common varieties of winter squash. It offers a good supply of vitamin A (as beta-carotene), potassium, and fibre. This dish is ultra-rich in the antioxidant beta carotene; we’ve enhanced its absorption by including almond milk in the recipe.
- 1.5 medium butternut squash peeled and cut into chunks
- 400 g parsnips peeled and cut into chunks
- 40 g fresh ginger root, grated
- 6 sage leaves
- 60 ml olive oil
- 1.5 tbsp. smoked paprika
- 1300 ml vegetable stock
- 650 ml almond milk
- Sea salt, ground black pepper and all-spice to taste
- Pre-heat the oven to 180°C/160° fan assisted/Gas mark 4.
- Place the butternut squash, parsnips and sage leaves on baking trays. Add 2 tablespoons of oil and paprika, make sure everything is coated in the oil then roast for 35 minutes, turning over halfway through.
- When done, the vegetables should be soft and almost caramelised at the edges. Carefully remove the skin and if there are any hard bits, discard them.
- Heat 1 tablespoon of oil in a large saucepan. Add the all-spice and grated ginger and cook for one minute.
- Add the roasted vegetables to the saucepan.
- Add the stock and milk, season with a little sea salt and ground black pepper, then stir and simmer for 10 minutes.
- Allow to cool slightly and blend carefully using a hand-held blender until smooth.
- Serve hot with a drizzle of almond milk if desired.
Allergens: Tree nuts (almonds). CNM recommends the use of organic ingredients. Recipe by Sheetal Karia and Tyler Murphy. This recipe was used as part of the Vegan Natural Chef Finals, October 2019