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

Hello everybody, it’s Jim, welcome to our recipe site. 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 food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF is something that I’ve loved my whole life. They’re fine and they look wonderful.

Roasted butternut squash with garlic is a quick and easy side dish ready in less than an hour for a weeknight or a holiday gathering. Not sure I'd roast butternut squash any other way after making this basic, non-fussy recipe. Winning recipes almost always begin with fresh ingredients and a little. Fresh herbs and seasoning set off the sweetness of the butternut squash in this recipe.

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

You could certainly make a traditional butternut squash soup on the stovetop, but there are two key benefits to roasting the butternut squash first Roasted Butternut Squash is delicious enough to eat on its own as a side, or can be used as a starting point for If you've never had simply roasted butternut squash cubes before, prepare to be amazed by how delicious it can be. With only squash, oil, and a little salt and pepper, it doesn't seem. Try serving roasted butternut squash with our Rosemary Roasted Chicken or Perfectly Roasted Pork Tenderloin with Apples. Just click the links for recipes.

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

Try serving roasted butternut squash with our Rosemary Roasted Chicken or Perfectly Roasted Pork Tenderloin with Apples. Just click the links for recipes. How to Roast Butternut Squash Seeds: Remove pulp and fibrous threads from seeds. Roasted butternut squash - crispy on the outside, soft and buttery on the inside - is the perfect alternative to potatoes. I use pre-cut butternut squash cubes that are available at Whole Foods and at my local supermarket.

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