Belfast Telegraph

Tuesday 16 September 2014

Recipe: Roast butternut squash and parsnip soup

Roast butternut squash and parsnip soup

Cookery school owner Lizzie Kennedy shares simple recipes that are modern and moreish from her Drumbo kitchen

What you'll need

3 tbsp olive oil

1 medium butternut squash

2 onions, chopped

1 tbsp ground coriander

2 tsp ground cumin

500g parsnips, peeled and cut into chunks

750ml chicken or vegetable stock

Maldon sea salt and freshly ground pepper

150ml double cream (optional)

Fresh parsley

SERVES 4

Pre-heat the oven to 200°C/gas 6/400°F. Cut the squash in half, remove the seeds and put into a roasting tin, skin side down. Drizzle 2 tablespoons olive oil onto the cut side and bake for about 40 minutes until soft and caramelised.

Meanwhile, heat a tablespoon of oil in a large heavy-based pan and fry the onions gently until soft for about 10 minutes. Add the coriander and cumin and cook for a further minute, then add the parsnips, seasoning and stock — bring to the boil.

Reduce the heat and simmer for about 20 minutes until tender. Remove the squash from the oven and allow to cool a little before peeling off the skin. Then add to the parsnip mixture and blend until smooth. Add the cream if using and taste and adjust the seasoning, if too thick add more stock and serve garnished with parsley and a little more cream.

COMMENT RULES: Comments that are judged to be defamatory, abusive or in bad taste are not acceptable and contributors who consistently fall below certain criteria will be permanently blacklisted. The moderator will not enter into debate with individual contributors and the moderator’s decision is final. It is Belfast Telegraph policy to close comments on court cases, tribunals and active legal investigations. We may also close comments on articles which are being targeted for abuse. Problems with commenting? customercare@belfasttelegraph.co.uk

Nightlife Galleries

More

Latest Food and Drink News

Latest Motoring News