No Croutons Required,
Pumpkins
and
Curried Butternut Squash and Parsnip Soup
Join in the fun here for:
(October is Squash and Pumpkin)
I have just made a wonderful curried butternut squash and parsnip soup for Jacqueline’s No Croutons Required challenge this month, but, it should have been made with pumpkins. I was promised some pumpkins from a friend who wanted to offload some, but her husband brought me a butternut squash instead ~ NOT that I am complaining, as I actually prefer butternut squash to pumpkin, but I had it in my mind that this soup would be pumpkin! I had a few parsnips kicking around as well as some coconut milk from a curry the other day, so this was a new soup invention, and one that I WILL make again, as it was delectable, even my meat eating husband enjoyed it and complimented me on the flavours.
Most soups I make are vegetarian and this one is no exception, it uses Marigold Swiss Vegetable Bouillon as the stock with a little coconut milk for some extra creaminess. I also sprinkled some dried coconut flakes on top of the soup as an added flourish! The combination of the squash and parsnips was really tasty and the curry gave the soup an extra kick which offset the sweetness of the vegetables. I LOVE soup and also like inventing new flavours ~ Winter can be one long soup testing period in my kitchen……this one is a favourite already however and will be repeated again.
I could have roasted the veggies first, but I found that by frying them in olive oil over a high heat first, turning them around all the time, I achieved that charred edge effect with a toasty flavour……so no need to use an extra piece of kitchen equipment, making this is a one pot soup. I like my soups fairly thick and this one was very thick after I had blended it; if you prefer a more liquid soup, just add a tad more coconut milk with some stock, and adjust the seasoning to taste afterwards.
If you want to make this for the kiddy-winkies, and you are unsure about using curry, use a mild curry powder or substitute the curry with cumin ~ or just add a teaspoon of curry powder instead of a tablespoon. This isn’t hot at all, but the curry powder can be substituted with other aromatic spices. You may be surprised to see no onion or garlic in this, but believe me, the flavours are just fine all by themselves……I hope you enjoy this soup as much as we did today ~ we ate it with some toasted pitta breads, but naan breads would be great with this soup too.
See you later…..Karen
Curried Butternut Squash and Parsnip Soup
(Serves 4)
Ingredients:
1 small butternut squash (about 1lb/450g), peeled, de-seeded and diced small
4 parsnips, peeled and diced small
2 tablespoons olive oil
1 tablespoon curry powder
600ml (1 pint) hot vegetable stock
150ml (1/4 pint) coconut milk or cream
salt and pepper, to taste
dried coconut flakes, for garnish
curry powder, for garnish
Method:
Heat the olive oil in a large saucepan until hot and then add the diced squash and parsnips, fry them over a medium to high heat for 5 minutes turning them all the time, until they are tinged brown on the edges and a dark golden brown in colour.
Add the curry powder and mix well, cook for 1 minute before adding the hot stock and then the coconut milk/cream. Stir well, then put a lid on the pan and simmer over a low heat for 20 to 30 minutes, or until the vegetables are very soft. Allow to cool slightly and then blend until smooth with an immersion hand blender or liquidise in a food mixer.
Return the soup to the pan and reheat gently being careful not to allow to soup to boil.
Serve immediately in warmed soup bowls and garnish with coconut flakes and curry powder. Serve with naan bread or pitta bread.
Serve immediately in warmed soup bowls and garnish with coconut flakes and curry powder. Serve with naan bread or pitta bread.
Dom at Belleau Kitchen says
Looks divine Karen. Having just made pumpkin soup I know how thick and velvety it can be but it really does need help on the flavour stakes. I bet the curry and coconut really add that depth of flavour. Gorgeous!!
Marie says
Beautiful photos as always Karen. I think you could make anything look delicious. This soup looks just wonderful. I love autumn soups like this. They are filled with comfort!! xxoo
Lauren says
Pumpkin soup is on my to-do list. We were supposed to have some in our garden, but the sustained 100-degree heat this summer killed them off. đ I like butternut squash, too, but I sure don't like prepping either of them!
Aimée @ Food: Je t'Aimée says
Mmmmmmmh! This warmed me up just reading about it! Perfect for a chilly, autumn evening, right? Thanks for sharing, Karen!
Janice says
Looks delicious, love the coconut 'croutons'.
Karen S Booth says
Thanks Dom ~ you are right, the curry and coconut perks it all up a notch!
Thanks Marie ~ this was a pretty soup anyway, lovely colours!
Thanks Lauren, they are TOUGH to peel and de-seed I know, pumpkins and squash!
Thanks Aimee ~ perfect for Autumn eating!
Thanks Janice ~ coconut croutons ~ what a great way of describing them!
Laura@howtocookgoodfood says
Perfect Autumn soup. I love curry, love coconut milk and love butternut squash! Gorgeous colour too x
Deb says
Perfect timing! Parsnips were in my weekly CSA box and I had been mulling their future. Partnering them with butternut squash and coconut sounds delicious.
Working london mummy says
What a lovely idea to serve this with Naan Bread. YUM!
Jacqueline says
A beautiful soup Karen. I so love a butternut squash soup and I love the way you garnished it. Just working on the NCR roundup now. Lots of lovely dishes this month đ
Karen S Booth says
Thanks Laura!
Glad my timing was right Deb! Thanks!
It is great with Naan breads Working London mummy thanks!
Thanks Jac ~ your challenge gave me the opportunity to be creative! Thanks!
Rachel Cotterill says
I think I'd rather have a butternut squash than a pumpkin, any day except hallowe'en đ I love parsnip in soups, too.