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Smooth parsnip & butternut squash soup

By Jen G on 22nd Jan, 2016

Smooth parsnip & butternut squash soup


  1. Sautée the parsnips, butternut squash, onions along with the spring onions and crushed garlic and the thyme sprigs.
  2. Once they start softening and get a bit scuffed around the edges, deglaze the pan with a small glass of white wine. A glug of beer would do the trick just as well. Allow that to all evaporate away.
  3. Cover the whole lot in the chicken stock and simmer it away 'til everything is tender.
  4. Remove the thyme sprigs, add coconut milk to your taste and blitz everything 'til smooth in a blender.
  5. Pass it through a sieve and season with salt and pepper to taste.
  6. Enjoy it hot.

Recipe Notes

  • A brilliantly easy soup to make with chicken stock from your sunday roast.
  • Garnish with spare thyme leaves, serve with a lovely farmhouse bread.
winter  / vegetable  / stock  / soup  / big numbers
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