Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys roasted butternut squash & parsnip soup gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF instructions. 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. Place the squash in a roasting tin, cut-sides up.
Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. 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 it.
The ingredients needed to make Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF:
- Prepare 1350 ml good vegetable stock
- Make ready 2 butternut squash, cubed - bulbous parts reserved
- Take 3 parsnips, cubed
- Get 2 clove garlic, unpeeled
- Make ready olive oil
- Prepare salt & pepper
- Prepare 1 tsp mixed herbs - thyme, oregano, basil
- Make ready 1 chopped onion
Season with salt and black pepper. Arrange coated butternut squash on a baking tray. To roast butternut squash halves without peeling, first halve your squash lengthwise and remove the seeds. Rub a little olive oil over the squash and sprinkle with salt and pepper, for seasoning.
Steps to make Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF:
- 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
- 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
- Add the stock and season with pepper and simmer gently for 20 minutes to infuse the flavours
- Liquidise in a blender and season again if needed
- You can add some diced pear to the soup as it's simmering for more flavour, or some curry powder to spice it up
- 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
- 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
- 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
- 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
To roast butternut squash halves without peeling, first halve your squash lengthwise and remove the seeds. Rub a little olive oil over the squash and sprinkle with salt and pepper, for seasoning. Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Remove the cinnamon and tuck in! It's a great addition to risottos and soups, is brilliant stuffed into ravioli, perfect for enhancing curries, or roasting whole as an impressive centrepiece.
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