Butternut Panais Velouté (Print Version)

# Ingredients:

01 - 900g of butternut squash.
02 - 400g of parsnips.
03 - 40cl of coconut milk.
04 - 50cl of water.
05 - A tablespoon of vegetable broth.
06 - A teaspoon of mixed spices (4 spices blend).
07 - Puff pastry.
08 - One egg yolk.
09 - Seeds of your choice (chia, sesame, poppy).

# Instructions:

01 - Dice the butternut squash and slice the parsnips into rounds.
02 - Simmer the veggies with coconut milk, water, and broth in a pot for about 20 minutes until soft.
03 - Use a 4.5cm cutter to create stars out of the puff pastry.
04 - Brush the pastry stars with beaten egg yolk and sprinkle with seeds.
05 - Bake in a 200°C oven for 7 minutes.
06 - Add the spice mix to the vegetables and blend the soup. Serve it alongside the stars.

# Notes:

01 - The star-shaped pastry makes this creamy soup extra festive.
02 - Coconut milk adds a smooth and silky texture.

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