Recipe: 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)
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.