So this is my final parting recipe for this blog. I had intended to post a few recipes over the Christmas period, but a combination of illness and family commitments put paid to that, and so this has crept into 2016.
This is a lovely creamy soup, with the warmth of ginger making it perfect for a cold wintry day. As I came down ill on Christmas eve, I just about managed to cobble together some good old leek and potato soup which slipped down perfectly. This one would have been good too.
It has used up the very last of my final butternut squash, but sweet potato would be a good substitute.
- 1 small onion or a couple of shallots, peeled and sliced
- 2 cloves of garlic (more if you prefer)
- 1 thumb sized piece of fresh ginger
- roughly 3 parsnips, peeled and chopped
- roughly half a butternut squash, peeled and chopped
- 1 pint / 500ml chicken or vegetable stock
- 400ml can coconut milk
- In a large saucepan, add a little oil or butter and gently sauté the onion for a few minutes until soft.
- Add the garlic (peel and chop if you like, I just peeled and threw them in whole) and ginger, continue to cook for another minute.
- Add the chopped parsnips and squash, then cover with the stock. Put a lid on the pan and bring to a gentle simmer for 15-20 mins.
- At this point I use a potato masher to break the vegetables down which makes it easier to blend them. It’s not essential.
- Add the coconut milk and then blitz everything together with a hand blender, or else transfer everything to a blender.
- Season with salt and pepper to taste while you reheat it slightly. Enjoy.