Carrot, Parsnip, Butternut Squash & Ginger Soup

I I don’t like eating things that I cannot recognize, so soup has to be homemade. This weekend I went for carrot, parsnip, butternut squash and ginger.  The ginger provides such a warming twist and the sprinkle of pumpkin seeds gives a nice little crunch. I usually serve this with a few pieces of toasted, plain naan bread, but croutons or a few pieces of pasta also work really well. 

Ingredients
  • 3 Medium Carrots
  • 1 Large Parsnip or 2 Small
  • 1/2 Butternut Squash
  • 2 Spring Onions
  • 3 Cloves Garlic
  • 7g Fresh Ginger, chopped
  • Pumpkin Seeds (optional)
  • Creme Fraiche (optional)
Instructions
  1. Sautee garlic, ginger and spring onions in coconut oil until softened. 
  2. Add remaining veg and cook for a few minutes
  3. Add boiling water to cover veg and cook until veg is softened (you may need to add more boiling water)
  4. Cool to slightly then blend until smooth
  5. Serve topped with pumpkin seeds and (Creme Fraiche if not vegan)
Notes: 
The pumpkin seeds give a nice crunch and extra bit of flavour as does the creme fraiche. But the soup is tasty without either as well.