Golden Butternut Squash & Parsnip Spiced Soup

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    175

This sweet and lightly spiced soup makes a warming lunch for those colder autumn and winter days. Simply pop the ingredients into a saucepan, simmer and blend for a hassle-free and tasty soup that’s packed with vegetables in less than 30 minutes.

recipe updated 18 Jun. 2019

Ingredients

  • Butternut squash icon
    Butternut squash
    x ¾
  • Parsnip icon
    Parsnip
    x 2½
  • Celeriac icon
    Celeriac
    x ½
  • Ground cumin icon
    Ground cumin
    2 tsp
  • Ginger puree icon
    Ginger puree
    11g
  • Vegetable stock icon
    Vegetable stock
    1200ml
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Crème fraîche icon
    Crème fraîche
    59g
  • Fresh parsley icon
    Fresh parsley
    4 tbsp

Tools

  • kCook icon Stove
  • kCook icon Stick blender
  • kCook icon Small bowl
  • kCook icon Large saucepan

Step preview

  1. Prep and set aside butternut squash: peeled & chopped
  2. Prep and set aside parsnip: peeled & chopped
  3. Prep and set aside celeriac: peeled & chopped
  4. Prep and set aside vegetable stock: hot
  5. Prep and set aside fresh parsley: coarsely chopped
  6. Get a clean large saucepan
  7. Add prepared butternut squash
  8. Add prepared parsnip
  9. Add prepared celeriac
  10. Add ground cumin
  11. Add ginger puree
  12. Add prepared vegetable stock
  13. Boil
  14. Reduce to simmer
  15. Cover for 15min on medium heat until tender
  16. Blend with stick blender until smooth
  17. Season with salt & pepper
  18. Ladle soup into 4 small bowls
  19. Add crème fraîche
  20. Garnish with prepared fresh parsley
  21. Serve immediately
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