The soup has an intense, earthy and aromatic flavour. Butternut squash is one of the most common varieties of winter squash. It offers a good supply of vitamin A (as beta-carotene), potassium, and fibre. This dish is ultra-rich in the antioxidant beta carotene; we’ve enhanced its absorption by including almond milk in the recipe.
Prep Time15mins
Cook Time50mins
Total Time1hr5mins
Ingredients
1.5 medium butternut squash peeled and cut into chunks
400 g parsnips peeled and cut into chunks
40 g fresh ginger root, grated
6 sage leaves
60 ml olive oil
1.5 tbsp. smoked paprika
1300 ml vegetable stock
650 ml almond milk
Sea salt, ground black pepper and all-spice to taste
Instructions
Pre-heat the oven to 180°C/160° fan assisted/Gas mark 4.
Place the butternut squash, parsnips and sage leaves on baking trays. Add 2 tablespoons of oil and paprika, make sure everything is coated in the oil then roast for 35 minutes, turning over halfway through.
When done, the vegetables should be soft and almost caramelised at the edges. Carefully remove the skin and if there are any hard bits, discard them.
Heat 1 tablespoon of oil in a large saucepan. Add the all-spice and grated ginger and cook for one minute.
Add the roasted vegetables to the saucepan.
Add the stock and milk, season with a little sea salt and ground black pepper, then stir and simmer for 10 minutes.
Allow to cool slightly and blend carefully using a hand-held blender until smooth.
Serve hot with a drizzle of almond milk if desired.
Notes
Allergens: Tree nuts (almonds). CNM recommends the use of organic ingredients.Recipe by Sheetal Karia and Tyler Murphy for the ICSA-accredited CNM Natural Chef Diploma Course.
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