Spicy squash & parsnip soup | Good Food

Ingredients

• 1 butternut squash, peeled, seeds removed, cut into 2.5cm/1in cubes
• 4 Parsnips, peeled and cut into 2.5cm/1in cubes
• 2 tbsp clear honey
• 2 tbsp olive oil
• 1 medium sized onion, chopped
• 1 garlic clove, roughly chopped
• 1 birds eye chilli, chopped
• 1/4 tsp cumin
• 1/4 tsp chilli powder
• 1/4 tsp paprika
• 1 can 'light' or 'low fat' coconut milk
• 350ml vegetable (or chicken) stock
• 50g/2oz creme fraiche (normal or half-fat)
• Salt and freshly ground black pepper for seasoning