07-13-2011, 11:54 AM   #1
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Join Date: Dec 2010
Location: Western Isles, United Kingdom

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Butternut squash and parsnip soup

N. B. You can use a stock cube, but I can't do yeast and am also trying to eat as unprocessed as possible so I make my own. I boil up a chicken carcass, sometimes over a few days, and add the tops and tails from veg etc.


1 butternut squash
3 or 4 parsnips
1 onion
a little olive oil
25g butter
2 pints stock
2 gloves garlic
1 tsp turmeric
1/2 tsp ginger
sprinkling of oregano or tarragon etc
salt and pepper to taste

1. Top, tail and peel parsnips then cut in half lenthways. Cut butternut squash in half.
2. Arrange veg in a roasting dish, drizzle with a little olive oil and sprinkle with herb.
3. Roast at around 150 C until the veg are golden brown and soft. Scoop out the squash flesh from the skin.
4. Melt the butter in a pan, and add the onion diced and garlic finely chopped. Fry until the oniion is soft.
5. Add the turmeric and ginger and cook gently for about 1 min.
6. Add the prepared veg, stir and add enough stock so that the veg are covered and a bit more.
7. Cook for a further 10 -15 mins. Allow to cool then blend til smooth.
Dx Crohn's terminal ileum April 2011
Ileocaecal resection & partial cystectomy Sept 2012
3.5 years happy remission, in mild flare since Feb 2016 with related Portal Vein Thrombosis

Previous: Prednisolone, Mesren, Omeprazole, Infliximab, Azathioprine
Current: Pentasa, Librax, Warfarin
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