Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, vickys roasted butternut squash & parsnip soup gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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

Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF instructions. Spread the walnuts on an ungreased baking sheet. Place in the oven and toast until the walnuts smell fragrant.

To get started with this particular recipe, we have to prepare a few components. 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. Get good vegetable stock
2. Get butternut squash, cubed - bulbous parts reserved
3. Prepare parsnips, cubed
4. Take garlic, unpeeled
5. Prepare olive oil
6. Get salt & pepper
7. Get mixed herbs - thyme, oregano, basil
8. Get chopped onion

Roasted butternut squash - crispy and caramelized on the outside, soft and buttery on the inside - is the perfect alternative to potatoes. Butternut squash is the perfect alternative to potatoes or sweet potatoes. When baked in olive oil it's just wonderful - crispy and caramelized on the outside, soft and creamy on the inside. How To Roast Butternut Squash (Halves) While butternut squash cubes are great for breakfast hash, frittatas, and mixed into a salads, butternut squash halves are great for creamy soups, mashing or making stuffed butternut squash.

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

Bonus: you don't have to bother with peeling the squash! Place butternut squash halves on a large baking sheet flesh side up. 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.

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