Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF
Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys roasted butternut squash & parsnip soup gf df ef sf nf. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have vickys roasted butternut squash & parsnip soup gf df ef sf nf using 8 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF:
  1. Make ready 1350 ml good vegetable stock
  2. Take 2 butternut squash, cubed - bulbous parts reserved
  3. Prepare 3 parsnips, cubed
  4. Make ready 2 clove garlic, unpeeled
  5. Get olive oil
  6. Make ready salt & pepper
  7. Take 1 tsp mixed herbs - thyme, oregano, basil
  8. Prepare 1 chopped onion
Steps to make Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF:
  1. Place the squash, parsnip and garlic onto a baking tray, drizzle in olive oil, season with the salt and herbs and roast at gas 6 /180C/ 375°F for 20 minutes
  2. Fry off the onion until translucent then when the veggies have finished roasting, place into the soup pan. Squeeze the garlic out of its skin and also add to the pan
  3. Add the stock and season with pepper and simmer gently for 20 minutes to infuse the flavours
  4. Liquidise in a blender and season again if needed
  5. You can add some diced pear to the soup as it's simmering for more flavour, or some curry powder to spice it up
  6. Serve with a warm roll or crusty bread. If you feel creative, hollow out the bulbous part of the squash and use it as the serving bowl! Don't waste the seeds - dry them off and roast them in the oven. They make a delicious snack
  7. To do so, sprinkle inside the hollowed out squash bowls with a pinch of sugar and salt then roast on the tray you did the veggies on for 30 - 35 minutes
  8. If you want to do the seeds too, add them to the tray after 15 minutes. Sprinkle them with salt and toss them in the oil and herb residue
  9. Ladle the soup straight in and sprinkle some of the roasted seeds on top for garnish. The bowls are edible. Don't be afraid to eat the skin. It's so tender after roasting

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