BUTTERNUT SQUASH, PARSNIP & GINGER SOUP

2015-03-06
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  • Cook Time : 0m
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Vital Statistics

Preparation Time

20 minutes

Cooking Time

30 minutes

Serves

4

Ingredients

  • 1 small butternut squash
  • 1 large parsnip
  • 25g butter
  • 1 onion, finely chopped
  • 1 tsp Bart Garam Masala
  • 2 tsp Bart Ginger in Sunflower Oil
  • 1 tsp Bart Garlic in Sunflower Oil
  • 1.2 litres vegetable stock
  • salt & freshly ground black pepper yogurt to serve
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    1. Peel and de-seed the squash and cut into chunks. Peel the parsnip and cut into chunks.
    2. Heat the butter in a large pan, add the onion and cook gently for 10 minutes until soft. Stir in the garam masala, ginger and garlic and cook, stirring, for 1 minute.
    3. Add the stock, squash and parsnip. Bring to the boil, cover and simmer gently for 15-20 minutes until soft.
    4. Puree in a blender or food processor and return to the pan. Reheat and adjust the seasoning.
    5. Serve in warmed bowls topped with a dollop of yogurt.

 

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