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My OH has gone mad for butternut and parsnip soup and is hassling me to make some.

Has anyone got a recipe as I've never tried making soup before......

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I think we simply chop up some onions and sweat them down in some oil and then butter towards the end, then add chopped bns and some chopped potatoes for a bit of "body". Fry/sweat them for a bit then add some stock and let it simmer for a bit. We then blitz it with a hand whizzer and add a dab of cream and plenty of black pepper. Some roasted red pepper blitzed into it always tastes nice too. We sometimes add some chopped chilli (red) if we're feeling a little spicy!

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Wot Wayne said!
I always start with onion, add main ingredient, herbs or spices to flavour (your choice) stock, whizz up. Check seasoning. Eat with loads of home-made bread.

Same recipe for all soups really - except I vary them so much (bit of curry doesn't go amiss with parsnips and squashes/pumpkins) that we rarely get the same twice.

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Updated October 12th

Yes,all the above,and a bit of grated ginger or some curry paste.

I add cumin and coriander (ground) to mine, it adds a lovely flavour.

sweat the onion, add the bns, add pint stock and cumin, coriander, then leave to simmer for about 20 mins. )Then blitz. Add more water if too thick. Add a swirl of cream when serving if you like, delish! Even OH a staunch meat eater loves it.

Can't help with the parsnip bit, the last one I tried was a weight watchers pear and parsnip the leader made us at class and it was disgusting!

janeyo

I put grated fresh ginger in mine and add a squeece of fresh lime juice, it brings out the flavour, delicious.

That should of read squeeze

I used to make a roast parsnip soup which was pretty good.
You could try adding parsnips that have been roasted in butter in the oven with a little seasoning.

As the others have said, I usually end up adding a bit of curry powder to my soups - it always goes well with pumpkin and sweetcorn (not much different eh???)

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Try this Everdream, it's nice but I also add a bit of spice to it like cinnamon or nutmeg, maybe some cayenne or paprika depending how I feel. Sorry about the American measurements, we invested in some "Cup" measures which help with lots of internet recipes!


Butternut Squash & Parsnip Soup
2 large brown onions, sliced in half
3 large parsnips, peeled, cut into halves
1 large butternut squash, sliced in half lengthways, seeds removed
3 sprigs thyme
Olive oil
Salt and pepper
6 cups vegetable or chicken stock
Cider vinegar
Roasted squash seeds for garnish

Preheat your oven to 350F/180c

Line a sheet pan with foil

Place the onions, parsnips and squash sliced side down on the foil lined sheet pan. Liberally coat the vegetables with olive oil (on all sides) toss on the thyme and some salt and pepper.

Roast about 1 hour, making sure to turn the parsnips half way through.

Remove the pan from the oven when the onions and parsnips are browned and a knife inserted into the squash goes in smoothly. Remove the thyme and allow to cool somewhat.

The roasting process will have lifted the skin right off of the squash. You should be able to pick it off.

In small batches in your blender or food processor, puree the vegetables with the stock until smooth. (Warning: You cannot fill a blender with hot liquid more than half way. It will blow the top off. Or worse, the bottom.) At this point you have options. You can strain it, add cream or just leave it as is. I like it as is.

Season to taste with salt and pepper. Add a tiny splash of apple cider vinegar (about 1/2 teaspoon to start), taste and add more as you see fit. It really perks it up. You'll be amazed.

Garnish with toasted squash seeds and thyme to serve.

Makes 8 - 10 servings

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