Easter Feasts - Starters - Butternut and Parsnip Soup

Wednesday 7th February 2018

Serves: 6
This soup freezes well and should be re-heated once fully de-frosted, so allow 2 days in refrigerator from frozen, before you want to use it.
1 tablespoon olive oil
25g butter
1 large onion, peeled and chopped
1 celery stalk, chopped
1 large butternut squash, peeled, de-seeded and chopped
2 parsnips, peeled, core removed, chopped
2 level teaspoons medium hot curry powder
1 litre vegetable stock
1x 400ml can coconut milk, well shaken
To serve: freshly chopped coriander
  • Put oil and butter into a large pan and heat until foaming.
  • Add onion, squash and celery and cook over medium heat for 10-12, stirring now and again, until softened.
  • Add parsnips and sauté for a further 2 minutes.
  • Add curry powder and continue to cook, stirring for 2 minutes.
  • Add stock and bring to the boil, cover pan with a lid and simmer for 25 minutes.
  • Blend until smooth in a food processor or alternatively, blend using a hand held electric wand type blender.
  • Add coconut milk and re-heat to simmering, stirring.
  • Divide between soup bowls and serve immediately, sprinkled with the chopped coriander.