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
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 pear (or apple)
2 dl cream (around one cup)
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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