Maple Roasted Parsnip and Butternut Soup
For the soup
- 1 medium butternut squash peeled and diced into 1 inch cubes
- 4 medium parsnips peeled and diced into 1 inch cubes
- 1 dessert spoon of ground cinnamon
- A generous pinch of sea salt and black pepper
- 1 tbsp maple syrup
- 5 tbsp coconut oil
- 1 small red onion peeled and thinly sliced
- 1 clove of garlic peeled and thinly sliced
- 1 tbsp grated fresh ginger
- 5 sage leaves
- 4 cups organic vegetable stock
For the garnish
- 2 tbsp blanched hazelnuts
- 2 generous teaspoons of coconut oil
- 12 sage leaves
- Preheat the oven to 200 degrees Celsius or 180 for fan assisted.
- Arrange the diced squash and parsnips across a large oven tray. Sprinkle over the cinnamon, salt and pepper.
- Drizzle over the maple syrup and add one tablespoon of coconut oil. Rub the oil and seasonings all over the vegetables until well coated, then bake for 35-40 minutes or until fork tender.
- Once the vegetables are cooked, heat the remaining coconut oil in a large saucepan or casserole dish over a low/medium heat. Add the onion, garlic and ginger and sweat for a few minutes until tender.
- Add the roasted vegetables, sage leaves and stock and stir well. Bring to a boil then simmer for ten minutes.
- Allow the soup to cool a little then blend until smooth. You can add extra stock if you prefer a thinner soup.
- To garnish the soup, heat a dry frying pan over a low heat. Add the hazelnuts and toast gently for 2-3 minutes until lightly golden. Set aside.
- Heat the coconut oil in the frying pan over a medium high heat and once hot, add the sage leaves.
- Let them sit for about 30 seconds as they start to turn dark green and crisp, turn them over carefully for another 10-20 seconds or until crisp all over.
- Top the soup with the sage and hazelnuts to serve