Cooking From Memory ~ A Recipe Journal

Butternut Parsnip Soup with Leeks


Ingredients ~

  • 1 butternut squash, peeled and diced
  • 6 parsnips, peeled and sliced
  • 1 leek, sliced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ¼ teaspoon cinnamon
  • ¼ teaspoon freshly grated ginger
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes (more or less, depending on how hot you like it)
  • 2 Tablespoons coconut oil, melted
  • 2 quarts (8 cups) chicken stock
  • 2 cups full-fat coconut milk (unsweetened?)
  • ½ orange, juiced
  • 2 Tablespoons cilantro, for garnish

Method ~

  •  Preheat oven to 350 degrees
  • Line a baking sheet with parchment paper. In a ;large bowl combine squash, parsnips, leek, spices, salt, black pepper, red pepper flakes, and melted coconut oil. Lay out mixture on baking sheet and roast for 45 minutes. Remove from oven and transfer to a large soup pot.
  • Add chicken stock to the squash mixture. Bring to a boil and then reduce the heat and let it simmer for about 10 minutes.
  • Puree soup with a hand blender or in a food processor. When smooth, add coconut milk and orange juice. Adjust the sale and pepper to taste.
  • Ladle into bowls and garnish with fresh cilantro.

 With gratitude to Paleo Lunches and Breakfasts On the Go by Diana Rogers, NTP

%d bloggers like this: