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Beta-Boosting Butternut & Parsnip Soup
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.
- 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
- 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.
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.