Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, vickys roasted butternut squash & parsnip soup gf df ef sf nf. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
While the squash is roasting, roast the pumpkin seeds at the same time. All they need is a little honey, a touch of cayenne pepper, and plenty of flaky sea salt. The pumpkin seeds roast much quicker than the squash, so be sure to really keep a close eye on them while cooking.
Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. 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.
To get started 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:
- Prepare 1350 ml good vegetable stock
- Make ready 2 butternut squash, cubed - bulbous parts reserved
- Prepare 3 parsnips, cubed
- Prepare 2 clove garlic, unpeeled
- Make ready olive oil
- Get salt & pepper
- Prepare 1 tsp mixed herbs - thyme, oregano, basil
- Prepare 1 chopped onion
Rub a little olive oil over the squash and sprinkle with salt and pepper, for seasoning. Before opening your oven, you may want to rethink your method for roasting this great fall vegetable. Maybe you start by removing the skin. There are many approaches, and many add extra time and work.
Steps 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
Luckily, the best way to roast butternut squash might be the simplest. Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet. 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.
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