Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, vickys roasted butternut squash & parsnip soup gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a bit unique. 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 foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF is something that I’ve loved my whole life.

Roasted butternut squash with garlic is a quick and easy side dish ready in less than an hour for a weeknight or a holiday gathering. Not sure I'd roast butternut squash any other way after making this basic, non-fussy recipe. Winning recipes almost always begin with fresh ingredients and a little.

To get started with this recipe, we have to 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. Take 2 butternut squash, cubed - bulbous parts reserved
3. Prepare 3 parsnips, cubed
4. Take 2 clove garlic, unpeeled
5. Make ready olive oil
6. Prepare salt & pepper
7. Prepare 1 tsp mixed herbs - thyme, oregano, basil
8. Prepare 1 chopped onion

Plus, how to select a butternut squash and lots of recommendations for butternut squash recipes. Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and. Roasting butternut squash is super easy and definitely worth the extra time.

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

Similar to pumpkins in taste and texture, the butternut squash is easier to Butternut squash is loaded with vitamin A, potassium, fiber, and magnesium. They can be steamed, sautéed, roasted, toasted, boiled, mashed. Roasted Butternut Squash is delicious enough to eat on its own as a side, or can be used as a starting point for If you've never had simply roasted butternut squash cubes before, prepare to be amazed by how delicious it can be. With only squash, oil, and a little salt and pepper, it doesn't seem. Butternut squash soup is a classic fall and winter soup recipe.

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