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Spooky Root Soup

Set the scene for a fright night with this delicious spooky soup.

  • Timer Prep 20 min
    Cook 60 min
  • Chart 290.0 cal/
  • Chef hat Easy


Chop the red onions. Peel, deseed and cut the butternut squash into chunks. Peel and chop the large carrots. Peel and chop the parsnip.


  1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
  2. 2 Put the onion, spice blend, butternut squash, carrots and parsnips on a non-stick baking tray.
  3. 3 Drizzle with the oil and roast in the oven for 45 minutes to 1 hour, until tender, stirring halfway.
  4. 4 Put the roasted vegetables in a large saucepan with a little of the stock, and whizz with a hand blender until smooth.
  5. 5 Add the remaining stock and gently heat, stirring, until just before boiling.
  6. 6 Remove from the heat. Create the spider's web effect by using a piping bag to pipe a spiral of the cream on to the surface of the soup, then feather it with a cocktail stick drawn from the centre outwards at intervals.
  7. 7 Serve garnished with the harissa.
  • Average per serving
  • Calories 290.0kCal
  • Fat9.5g
  • Saturated1.6g
  • Salt1.24g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg