This sweet, gently spiced soup is packed with maple roasted vegetables and warming ginger and cinnamon. For added texture, the soup is topped with crunchy toasted hazelnuts and crispy sage. This is a great starter for Christmas Day!
For the soup
1medium butternut squash peeled and diced into 1 inch cubes
4medium parsnips peeled and diced into 1 inch cubes
1dessert spoon of ground cinnamon
A generous pinch of sea salt and black pepper
small red onion peeled and thinly sliced
1clove of garlic peeled and thinly sliced
1tbspgrated fresh ginger
4cupsorganic vegetable stock
For the garnish
2generous teaspoons of coconut oil
Preheat the oven to 200 degrees Celsius or 180 for fan assisted.
Arrange the diced squash and parsnips across a large oven tray. Sprinkle over the cinnamon, salt and pepper.
Drizzle over the maple syrup and add one tablespoon of coconut oil. Rub the oil and seasonings all over the vegetables until well coated, then bake for 35-40 minutes or until fork tender.
Once the vegetables are cooked, heat the remaining coconut oil in a large saucepan or casserole dish over a low/medium heat. Add the onion, garlic and ginger and sweat for a few minutes until tender.
Add the roasted vegetables, sage leaves and stock and stir well. Bring to a boil then simmer for ten minutes.
Allow the soup to cool a little then blend until smooth. You can add extra stock if you prefer a thinner soup.
To garnish the soup, heat a dry frying pan over a low heat. Add the hazelnuts and toast gently for 2-3 minutes until lightly golden. Set aside.
Heat the coconut oil in the frying pan over a medium high heat and once hot, add the sage leaves.
Let them sit for about 30 seconds as they start to turn dark green and crisp, turn them over carefully for another 10-20 seconds or until crisp all over.
Top the soup with the sage and hazelnuts to serve.