As the days grow shorter and the air crisper, nothing is more comforting than a steaming bowl of velvety soup. This butternut-parsnip soup with grey shrimp brings the warmth of autumn to your plate, combined with a refined twist that will surely impress your guests. In this blog, I’ll guide you through the ingredients, flavor combinations, and the small details that transform this soup into a true culinary experience.
It all starts with the base: butternut squash. Butternut, also known as "flespompoen," is the perfect choice for soups thanks to its silky texture and natural sweetness. It gives the soup a full, creamy body without the need for much extra cream. When combined with parsnip, which adds a subtle earthy flavor, it creates a harmony that is both rich and balanced. The parsnip tempers the sweetness of the butternut, resulting in a soup that delights with every spoonful.
But a soup is more than just vegetables. The magic lies in the nuances. Take, for example, the onion and garlic: the onion is sautéed until translucent to release a sweet, almost caramelized aroma. The garlic is left whole during cooking, providing a mild, delicate flavor that weaves through the soup without overpowering it. If you prefer a stronger garlic flavor, you can chop the garlic finely and sauté it a bit longer. It’s all about creating layers of flavor, with each ingredient playing its part.
The vegetable broth forms the foundation of this soup and is crucial for its flavor. Opting for homemade broth adds extra depth and complexity. A store-bought broth works well, too, but don’t be afraid to enhance the soup with a few extra herbs. The amount of broth is key to achieving the desired consistency. Start with 1.2 liters and add more if you prefer a lighter, thinner soup. For those who enjoy a thick, hearty soup, 1 liter will be just right.
What truly sets this soup apart are the additions incorporated at the end. The grey shrimp add a subtle briny flavor that beautifully contrasts with the sweetness of the butternut and the earthy notes of the parsnip. They are added just before serving to maintain their delicate texture. This not only makes the soup flavorful but also festive—perfect for a special dinner or a luxurious lunch.
Another element that elevates the soup is the addition of cream and croutons. A splash of cream makes the soup silky smooth, giving it a rich, decadent finish. The croutons provide a crunchy texture and an extra layer of complexity. They soak up the creaminess of the soup perfectly and offer a delicious contrast in every bite. Homemade croutons, lightly seasoned with olive oil and garlic, add an extra dimension to the soup, while store-bought croutons make it quick and easy.
Consider the opportunity to personalize the dish as well. Fresh herbs, like chives, dill, or parsley, can be added as a garnish. A few drops of high-quality extra virgin olive oil or a squeeze of lemon juice can further brighten the flavors and add a touch of freshness. This recipe serves as an excellent base for experimentation and adjustments to suit your taste.
This butternut-parsnip soup is more than just a dish; it’s an experience. It brings together the best of the season and offers a combination of flavors that are both savory and elegant. Whether you want to impress guests or treat yourself on a chilly day, this soup is the ultimate choice for gourmets. Let yourself be inspired by simple, fresh ingredients and make this soup a staple of your autumn menu.
Butternut-Parsnip Soup with Grey Shrimp
| Category: | Soups |
| Cooking Time: | 30 min |
| Portions: |
4
|
| Kitchen: | Belgian Cuisine |
| Cost Range: | Moderate |
Ingredients:
-
125 gr Peeled grey shrimps
-
250 gr Parsnip
-
1 Onion
-
1 clove Garlic
-
1.5 l Vegetable broth
-
1 tbsp Olive oil
-
1 pinch Pepper
-
1 pinch Salt
-
100 ml Cream
-
200 gr Croutons
Instructions:
- Peel the butternut squash, remove the seeds, and cut the flesh into large chunks.
- Peel the parsnip and cut into equal-sized pieces.
- Peel the onion and chop into large pieces. Peel the garlic clove and leave it whole.
- Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until the onion is translucent.
- Add the butternut and parsnip pieces to the pot and cook for another 2-3 minutes.
- Pour in the vegetable broth and bring to a boil. Let the soup simmer gently for about 20-25 minutes, or until the vegetables are completely soft.
- Remove the pot from the heat and blend the soup with an immersion blender until smooth. Add the cream and stir well. Taste and season with pepper and salt.
- Divide the soup among bowls and garnish with the grey shrimp, croutons, and an extra drizzle of cream.
- Serve immediately and enjoy the refined flavors!
