Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive 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 bit unique. This is gonna smell and look delicious.
Toss butternut squash with olive oil and garlic in a large bowl. Try serving roasted butternut squash with our Rosemary Roasted Chicken or Perfectly Roasted Pork Tenderloin with Apples. Just click the links for recipes.
Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to 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 it.
The ingredients needed to make Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF:
- Get 1350 ml good vegetable stock
- Get 2 butternut squash, cubed - bulbous parts reserved
- Make ready 3 parsnips, cubed
- Prepare 2 clove garlic, unpeeled
- Take olive oil
- Prepare salt & pepper
- Take 1 tsp mixed herbs - thyme, oregano, basil
- Prepare 1 chopped onion
Another option is to use butter, garlic powder, and Parmesan. Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Roasted Butternut Squash Mash is a delicious, rich, and healthy mash made with roasted butternut squash, garlic, and cayenne pepper. It's a side worth sharing for the autumn season.
Instructions to make Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF:
- 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
- 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
- Add the stock and season with pepper and simmer gently for 20 minutes to infuse the flavours
- Liquidise in a blender and season again if needed
- You can add some diced pear to the soup as it's simmering for more flavour, or some curry powder to spice it up
- 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
- 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
- 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
- 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
Cutting butternut squash may seem intimidating , but follow our technique and it's easy. Then learn the best way to roast butternut squash in th eoven. Spread out your squash on a baking sheet and try not to overcrowd the squash. A crowded pan will keep the squash from roasting and getting the. Roasted butternut squash is versatile enough to pair with just about anything you're cooking up for dinner, from chicken or pork, to fish or steak, or even some tacos.
So that’s going to wrap this up for this exceptional food vickys roasted butternut squash & parsnip soup gf df ef sf nf recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
