Roasted parsnip and squash soup
This sweet and delicately spiced soup is packed with nutritious sweet roasted root vegetables and warming ginger. For added texture, the soup is topped with crunchy toasted pine nut and optional feta cheese gives a salty edge.
Prep Time 15 mins
Cook Time 1 hr
Servings 6 people
For the soup
- 1 medium squash (any type, I love the Japanese Kabocha) peeled and diced into 1 inch cubes
- 4 medium parsnips peeled and diced into 1 inch cubes
- 1 tsp of ground cinnamon
- 4 tbsp coconut oil
- 1 small red onion (peeled and diced)
- 1 clove of garlic (peeled and diced)
- 1 tbsp grated fresh ginger
- 4 sage leaves
- 4 cups of organic gluten free vegetable stock
- A generous pinch of Himalayan or sea salt and black pepper
For the garnish
- Feta cheese (optional)
- Pumpkin seeds
- Preheat the oven to 200 degrees Celsius or 180 for fan assisted.
- Spread the diced squash and parsnips across a large oven tray. Sprinkle over the cinnamon, salt and pepper.
- Drizzle over 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 over a low/medium heat. Add the onion, garlic and ginger and cook for a few minutes until tender.
- Add the roasted vegetables, sage leaves, stock and seasoning and stir well. Bring to a boil then simmer for ten minutes.
- Allow the soup to cool a little then blend until smooth.
- To garnish the soup, heat a dry frying pan over a low heat. Add the pumpkin seeds and toast gently for 2 minutes until lightly golden. Set aside.
- Top the soup with the pine pumpkin seeds, paprika and optional feta cheese to serve.