Meals and Courses

Spiced Butternut Squash Soup

cook 20 mins
  • 500 g (1 lb) butternut squash, peeled and chopped
  • 250 g (8 oz) parsnips, peeled and chopped
  • 250 g (8 oz) celeriac, peeled and chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ginger purée from a jar or tube
  • 1.2 litres (2 pints) hot vegetable stock
  • 4 tablespoons crème fraîche
  • salt and pepper
  • flat leaf parsley, to garnish
  • Place the vegetables, spices and stock in a large saucepan. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes until tender. Blend with a stick blender until almost smooth and season.
  • Ladle the soup into 4 warm serving bowls and add a spoonful of crème fraîche to each one. Serve scattered with flat leaf parsley.
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