Vegan Organic Butternut Squash With Parsnip Soup , Roasted Onion And Pumkin Seed Oil


Food Photography ,  Food styling And Recipe by Chef Momo

Ingredients  : serves 4 to 6

2 lbs and and 4 OZ  of organic butternut squash, pealed and cut in chunks

10 OZ of parsnips, pealed and cut in chunks

1 big onion pealed and cut in pieces

4 cloves of garlic

3 tbs of organic olive oil.

1 tsp of salt

1/4 tsp of white pepper

5 cups of water

2 organic celery stalks, cut in pieces

2 organic carrots, pealed and cut in pieces

2 tbs of pumpkin seed oil

2 tbs of pumpkin seeds

1 onion, pealed and cut in julienne for the garnish

In Soup pan add olive oil and saute onions, garlic, parsnips until brownish. Add water , celery, carrots, water, salt and pepper .Bring to a boil than simmer for 20 minutes. Add the butternut squash and cook for another 25 minutes.In a Blender puree the soup and set aside.

In a 400 f oven roast the julienne onions seasoned with olive oil, salt, pepper for 15 to 20 minutes until they turn brown.

In a soup bowl , scoop the soup , add roasted onion, pumpkin seed and drizzle with pumpkin seed oil.

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