Butternut squash and parsnip soup

Butternut squash and parsnip soup

Autumn is the perfect time of year to enjoy the spectacular British outdoors. As the countryside transforms into a beautiful tapestry of reds and oranges, and the crisp autumnal air enhances your country pursuits- why not take your autumnal outdoor adventures to the next level by bringing a delicious seasonal picnic with you?

If you’re looking for some inspiration, country living experts Humes Outfitters would be delighted to share their favourite seasonal picnic staples.

Butternut squash and parsnip soup  

Autumnal picnics are a fantastic way to enjoy the great outdoors, but they can be a little chilly in comparison to classic summer al fresco dining. This can come with positives, however, such as the opportunity to enjoy delicious warming soups! This seasonal soup recipe uses two classic autumnal vegetables and is as nutritious as it is delicious.

Gather the ingredients below to make this recipe for four:

  • 1 butternut squash (around a kilogram), peeled, seeded, and cubed
  • 2 large parsnips, peeled and sliced
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 litre vegetable stock
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon ginger paste
  • ½ teaspoon ground nutmeg
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Whip up this warming and nutritious soup by following the steps below:

  1. Prepare the vegetables by peeling, slicing, cubing, and chopping them accordingly.
  2. Mince the garlic cloves.
  3. In a large pot, heat the olive oil over medium heat.
  4. Add the chopped onion, and sauté until it becomes translucent and fragrant (around four minutes).
  5. Add the squash, parsnips, minced garlic, and ginger paste to the pot.
  6. Sprinkle the cumin, thyme, nutmeg, salt, and pepper over the vegetables, and cook them on low heat for five minutes.
  7. Pour in the vegetable or chicken broth and bring the mixture to a boil.
  8. Reduce the heat to low, cover the pot, and let the soup simmer for about half an hour, or until the squash and parsnips are tender.
  9. Once the vegetables are cooked through, use a stick blender to puree the soup until it’s smooth and creamy.
  10. If the soup is too thick, you can add more broth to reach your desired consistency.
  11. Taste the soup and adjust the seasonings with more salt, pepper, cumin, thyme, or nutmeg if needed.
  12. If you’re heading out straight away, simply pour the soup into a flask to take with you on your autumnal adventure. If not, store the soup in the fridge (once cooled down), and heat it again when you’re ready to set off.

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