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

Hey everyone, I hope you are having an amazing 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. One of my favorites. For mine, 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 recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF is something that I have loved my whole life. They’re nice and they look fantastic.

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.

To begin with this recipe, we must 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 that.

The ingredients needed to make Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF:
  1. Get 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. Make ready olive oil
  6. Get salt & pepper
  7. Make ready 1 tsp mixed herbs - thyme, oregano, basil
  8. Prepare 1 chopped onion

How to Roast Butternut Squash Seeds: Remove pulp and fibrous threads from seeds. For a simple roasted butternut squash you don't need much. Toss it in some olive oil with salt, pepper, and red pepper flakes for a little kick. A whole, uncut butternut squash will last for weeks at room temperature.

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

It and other winter squashes have a long shelf life and we love them for it! Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Butternut squash is something I didn't appreciate until I was an adult. (Along with most other vegetables.) It was a silky butternut squash soup that first And I love her trick for roasting a whole garlic clove in the squash cavity. You can find the detailed recipe for this Simple Roasted Butternut. Roasted butternut squash - crispy on the outside, soft and buttery on the inside - is the perfect alternative to potatoes.

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