Hey everyone, hope you’re having an incredible 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. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. 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 that.

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

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

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

So that’s going to wrap this up for this exceptional food vickys roasted butternut squash & parsnip soup gf df ef sf nf recipe. Thank you very much for reading. I’m confident that you can make this at home. There is 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!