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

Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vickys roasted butternut squash & parsnip soup gf df ef sf nf. It is one of my favorites. This time, I am going to make it a little 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 on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF is something that I have loved my entire life.

Watch how to make this recipe. Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and.

To begin with this particular recipe, we have to first 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 it.

The ingredients needed to make Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF:
  1. Take 1350 ml good vegetable stock
  2. Make ready 2 butternut squash, cubed - bulbous parts reserved
  3. Prepare 3 parsnips, cubed
  4. Prepare 2 clove garlic, unpeeled
  5. Take olive oil
  6. Take salt & pepper
  7. Make ready 1 tsp mixed herbs - thyme, oregano, basil
  8. Make ready 1 chopped onion

Toss to coat then spread into an even layer. Remove from oven add garlic and toss squash with a thin metal spatula. Or to freeze diced cooked butternut squash, spread it out on a parchment-covered baking sheet in an even layer (no overlapping). This easy roasted butternut squash and root vegetables recipe is incredibly versatile.

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

Pile the squash and veggies onto grain bowls, add to sandwiches, toss in soup, serve as a side dish–you name it. Some might argue that this is the absolute best. The season for roasting butternut squash has arrived. Before opening your oven, you may want to rethink your method for roasting this great fall vegetable. Maybe you start by removing the skin.

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