Easy fall recipe: Seasonal vegetarian soup with butternut squash, parsnip root and coriander

Fall recipe: Seasonal vegetarian soup with butternut squash, parsnip root and coriander

Fall recipe: Seasonal vegetarian soup with butternut squash, parsnip root and coriander

This is a fast and easy soup recipe with autumn vegetables and root vegetables. The end result is delicious and healthy!
You will need:

1 butternut squash
1 parsnip root
3 middle-sized carrots
1 onion
1 pear (or apple)
2 dl cream (around one cup)
some garlic
fresh coriander – optional

Peel your butternut squash and parsnip and cut them in pieces. Don't forget to remove the seeds from the butternut squash (you can save them for later and roast them in the oven!)

Put them in your saucepot with water (around 3 liters or a large saucepot half-full with water). Wait till it starts boiling and then let it simmer. There should be no rolling boil during the whole process!

Peel and roughly chop your onion and garlic (I used 2 cloves)

Add them to your saucepot and blend everything with a stick blender

Grate your carrots and add them to the soup

Peel the pear and remove the seeds

Chop roughly and add to the soup

Add your cream. Season the soup with salt and pepper. Leave it on the oven for about five more minutes.

Serve with fresh coriander!

You could make the whole thing even more simple by adding all the vegetables and the pear at the same time and then mixing it all together. However, I think that the grated carrots add a nice texture to the soup (less “baby food”), and the pear chunks give it more character.

Also, with Halloween coming up the butternut squash can easily be replaced with pumpkin!

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23 Responses to Easy fall recipe: Seasonal vegetarian soup with butternut squash, parsnip root and coriander

  1. Rucha says:

    We were going to buy butternut squash but my mom said no because it looked quite hard and she didn’t know exactly how to cut it. So what do you do with it? You peel it? Or cut it first?

    • Antonia says:

      Peel it first, then cut it in half and remove the seeds with a spoon, then cut it in pieces. It’s supposed to be hard, but it softens very fast when you start cooking it! Good luck, Rucha!:)

  2. Pingback: Easy fall recipe: Seasonal vegetarian soup with butternut squash … | Great Cooking

  3. Sasha says:

    Cilantro… ?

  4. Natasa says:

    I make similar soups all the time, but I always simmer the onion as well. Wasn’t it raw if you’ve just blend it? BTW, I like the addition of a pear!

  5. Julie says:

    Sounds absolutely delicious! You’re an excellent food photographer :) (an art many who practice have not mastered :) )

  6. Emelie says:

    Looks super fresh, and quite simple too! I’m definitely gonna try it out if I can get some butternut squash! Otherwise I’ll use the flesh from the halloween pumpkin, as you suggested :)

  7. Arantxa says:

    The soup is very good pint. Certainly encourage me to make for dinner any day now. Thanks for the recipe:)

  8. La Comtesse says:

    It looks real yummy! I love the sweet colors of it!

    kisses from France!

  9. Styleabaad says:

    I just got butternut squash yesterday so I might actually try out your recipe today! Looks delicious!

  10. Araceli Estrada says:

    Looks delicious! Can’t wait to try this recipe.

  11. Meredith says:

    Love all your HEALTHY and easy recipes! Don’t stop!

  12. Meredith says:

    Should we use white or yellow onion? Is there any real difference in taste?

  13. Meredith says:

    I made this last night and it was wonderful. I had to leave out the cream as I am allergic to dairy so I simmered the veggies in chicken broth as it is what I had around. I added a little salt and white pepper to my bowl (I like everyone to add their own so those who want more can have it). If this way of cooking it isn’t filling enough for some people, they could sprinkle some grated or powdered cheese on top of their bowl. I felt very pure after having this with some multi grain crackers and it kept me full for hours. Thanks for another good one!

  14. Pingback: Where to eat in Paris? Bob’s Kitchen, an underground vegetarian restaurant on Rue des Gravilliers | Swedish love affair

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