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

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, vickys roasted butternut squash & parsnip soup gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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

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

To begin with this recipe, we must first prepare a few ingredients. You can cook vickys roasted butternut squash & parsnip soup gf df ef sf nf using 8 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF:
  1. Prepare 1350 ml good vegetable stock
  2. Make ready 2 butternut squash, cubed - bulbous parts reserved
  3. Take 3 parsnips, cubed
  4. Make ready 2 clove garlic, unpeeled
  5. Make ready olive oil
  6. Make ready salt & pepper
  7. Prepare 1 tsp mixed herbs - thyme, oregano, basil
  8. Make ready 1 chopped onion

It's delicious with just some salt and pepper for seasoning, but I like to add warm spices like cumin and paprika. Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated butternut squash on a baking tray.

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

Drizzle over the olive oil and dot with the butter. Season, to taste, with salt and freshly ground black pepper, then scatter over the thyme leaves. Pour over the butternut squash, season well then toss to coat evenly. Remove from the oven and serve immediately. To roast butternut squash halves without peeling, first halve your squash lengthwise and remove the seeds.

So that’s going to wrap it up for this exceptional food vickys roasted butternut squash & parsnip soup gf df ef sf nf recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!