Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, vickys roasted butternut squash & parsnip soup gf df ef sf nf. One of my favorites. For mine, I will 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 favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF is something which I’ve loved my entire life.

I removed the skin of the squash and then cubed it. Then I tossed it with the fresh ground pepper, drizzle. To roast butternut squash halves without peeling, first halve your squash lengthwise and remove the seeds.

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

This roasted butternut squash recipe is perfect for a dinner party—serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow. Place butternut squash halves on a large baking sheet flesh side up. Butternut squash plays a starring role in this light and flavorful lasagna recipe. It is roasted along with some sage, and then mashed and layered with bechamel sauce, lasagna noodles, and a ricotta-cheese-egg mixture.

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

Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken. Fresh pizza dough topped with cider caramelized onions, three kinds of cheese (YUM), salty, crispy prosciutto, and spicy sage roasted butternut squash. Toss with olive oil and roast the squash in the oven (as directed), until tender.

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