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Winter evenings in my kitchen get so much better with my parsnip and butternut squash soup. I think of it as a warm hug in a bowl, topped with those cute puff pastry stars that bob around like little magic cookies. It's the kind of dish that warms your soul when it's freezing outside.
Comforting silky soup
What I love most about this dish is how it balances sweet and spicy flavors. The coconut milk adds an amazing creaminess that works so well with these winter veggies. It's truly my go-to comfort food, perfect as a starter or main course on weeknights.
Shopping list for wonderful soup
- My butternut squash: 900g fully ripened for natural sweetness
- My lovely parsnips: 400g bringing their unique taste
- My coconut milk: 40cl for incredible smoothness
- Some water: 50cl to get the right consistency
- My homemade stock: One tablespoon that really counts
- My favorite spices: One teaspoon of mixed spice
- For my little stars:
- Leftover puff pastry
- A fresh egg yolk
- My favorite seeds chia sesame or poppy
Kitchen magic happens
- Prepping my veggies
- I cut my butternut into nice chunks and slice my parsnips not too thin.
- Simmering soup
- Everything goes in my big pot the veggies coconut milk water and stock. I let it cook for 20 minutes until everything gets soft.
- Crafting my stars
- Meanwhile I cut star shapes from the pastry brush them with egg yolk sprinkle with seeds. They go in the oven at 200°C for just 7 minutes.
- Final touch
- I add my spices and blend until everything's nice and smooth.
- Serving time
- I pour the hot soup into bowls place my golden stars on top and watch the magic unfold.
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The game-changing extras
My little puff pastry stars always make an impression. I like to switch up the seeds depending on my mood sometimes golden sesame sometimes poppy seeds or even a mix of both. These homemade crackers give my soup a festive touch and my guests can't help but crunch on them between spoonfuls of soup.
Frequently Asked Questions
- → Can you freeze this soup?
- Yes, but leave out the puff pastry stars. The soup keeps up to three months in the freezer. Make the stars fresh when serving.
- → Is there a substitute for coconut milk?
- You can swap coconut milk with heavy cream or almond milk. The coconut milk adds a unique smoothness, though.
- → How do you get a silky texture?
- Blend it thoroughly with an immersion blender or regular blender. For the smoothest result, strain it with a fine sieve.
- → Can I prep the pastry stars ahead?
- Prepare the stars early and store them in an airtight box for 2-3 days. Heat them in the oven briefly before serving.
- → What spices can replace the four-spice mix?
- Try cinnamon, nutmeg, ginger, and pepper instead. Butternut also pairs well with curry or cumin for a warm kick.