Nothing better to get warm than a nice bowl of soup. I offer you a delicious seasonal recipe with grilled butternut and parsnip. You can replace the oat cream with coconut milk if you like. You can also add chilli powder to give it an extra boost.
This soup is naturally gluten-free (depending on the oat cream), seasonal, local, full of flavor and delicious. If you buy an organic butternut, you don’t need to peel it! The skin becomes tender during cooking and it saves time.
Grilled butternut Soup with parsnip and oat cream
- 600 g butternut medium size
- 200 g pumpkin 1/4 of a medium
- 2 parsnips
- 1 tsp cumin
- 1 tbsp olive oil
- 600 ml vegetable broth
- 400 ml water
- 1 onion
- 2 garlic cloves
- 2 tbsp Garam Masala
- 150 ml oatmeal cream
- Salt and pepper
- Preheat the oven to 180°C on hot air function.
- Cut the butternut, pumpkin and parsnip into pieces and place on a baking sheet.
- Sprinkle it with the cumin and olive oil, try to cover all the pieces.
- Bake for 30 to 40 minutes, until the squash pieces are tender.
- Put a little water (or a little olive oil or vegetable butter) in a pan and add chopped onion. Let simmer for a few minutes.
- Add the crushed garlic, Garam Masala and vegetable broth. Bring to a boil.
- Put the butternut, pumpkin, parsnip and liquid from the pot into the blender*. Mix until a homogeneous mixture is obtained.
- Add the cream and mix for a few more seconds.
- Pour the soup you obtained into the pot, adjust the seasoning and bring to boil.
- To serve, I saved some cream to dress the soup as well as some coriander and squash seeds.
- Store in the fridge for up to 4 days or in the freezer for up to 1 month.
When you don’t have a blender/a blender for hot liquid: simply put the grilled vegetables in the pot and mix with a hand mixer.
The values are calculated with an online calculator and are used as a reference. They may vary according to the products you’re using.