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Butternut squash and parsnip soup with apples & sage

Is it autumny enough for your taste? A beautiful soup to spend lots of beautiful seasonal vegetables!

About 6 servings


1 butternut squash, peeled, cubed (about 2 liters cubed)

6 parsnips, peeled, in large chunks

1 onion, quartered

The cloves of a garlic bulb

1/4 cup + 2 tablespoons olive oil

3 apples, cut into coarse cubes (with the skin on)

5 sage leaves, chopped

5 cups unsalted vegetable broth

1 can of 400ml coconut milk

2 teaspoons of salt


Preheat the oven to 400F.

Place squash, parsnip, onion and garlic on a large baking sheet. Pour 1/4 cup of olive oil over the vegetables and coat well. Bake for 1 hour.

In a large saucepan, cook the apples in the remaining 2 tablespoons of olive oil over medium heat. Once they begin to fall apart, add the sage and continue cooking for 1 to 2 minutes.

Add the roasted vegetables to the apples then cover with the broth and coconut milk. Reduce to a very smooth cream with a blender or hand blender. Heat before serving.

Top with a drizzle of olive oil and a mixture of nuts and seeds (I used pecans, sunflower seeds, hemp seeds and whole buckwheat) lightly dry roasted in a pan.

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© 2020 par Marie-Michelle Chouinard