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

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

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, vickys roasted butternut squash & parsnip soup gf df ef sf nf. One of my favorites. This time, 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 is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It's enjoyed by millions every day. Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF is something that I've loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to 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 that.

The ingredients needed to make Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF:

1. {Take 1350 ml of good vegetable stock.
2. {Take 2 of butternut squash, cubed - bulbous parts reserved.
3. {Prepare 3 of parsnips, cubed.
4. {Prepare 2 clove of garlic, unpeeled.
5. {Get of olive oil.
6. {Prepare of salt & pepper.
7. {Take 1 tsp of mixed herbs - thyme, oregano, basil.
8. {Make ready 1 of chopped onion.

Instructions 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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