Butternut Squash & Parsnip Soup | Alfie Cooks

Alfie Cooks

Name: Butternut Squash & Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Organic Butternut Squash; Parsnip; Cebollitas Bunch; Leek; Colo-Pac Produce Extra Large Bakers Russet Potatoes; Elephant Garlic; Spice World Ginger, Minced; O Organics Rosemary, Organic; North Shore Living Sage; Laxmi Red Chilli Powder; Melissa's Turmeric Root; O Organics Coconut Milk, Organic, Light; Holland House White Cooking Wine; Kitchen Basics Unsalted Vegetable Stock; Mighty Sesame Co. Organic Squeezable Tahini Paste; Birds Eye Sesame Sides

Print recipe

Butternut Squash & Parsnip Soup

Serves 415 mins prep30 mins cook

A delicious and smooth butternut squash and parsnip soup, infused with flavors from garlic, ginger, and herbs. Perfect for utilizing Christmas leftovers with a creamy tahini dressing and toasted sesame seeds.

0 servings

What you need

butternut squash

parsnip

onion

leek

potato

garlic

ginger

rosemary

sage

red chilli

turmeric

coconut milk

white wine

vegetable stock

tahini

white sesame seeds

Shop Recipe

Instructions

1: Roast butternut squash, parsnips, onions, leek, potato, garlic, ginger, and spices until softened.

2: Blend roasted vegetables with coconut milk, white wine, and veg stock until smooth.

3: Heat the soup and adjust seasoning as necessary.

4: Serve topped with tahini dressing and toasted sesame seeds.

View original recipe