Simple Way to Make Ultimate Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Award-winning Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF estimated approx 50 mins.

To get started with this particular recipe, we have to 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 can achieve that.

A family favourite! Kids love the sweet flavour and it's thick and hearty too plys the bowl is edible!

Ingredients and spices that need to be Prepare to make Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF:

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

Steps to make 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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So that's going to wrap it up for this special food Steps to Make Favorite Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF. Thanks so much for your time. I am sure you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!