Easy butternut squash and parsnip soup

Name: Easy butternut squash and parsnip soup
Yield: 4 servings
Cuisine: British
Ingredients: 1 medium onion cut in 4; 4 cloves garlic; 1 butternut squash; 300 g parsnips; Olive oil; 600 ml vegetable stock; Turmeric; Paprika; Grounded cumin; Chilli flakes; Italian herbs seasoning; Seasoned and cooked minced meat; Pasta

Fabio @fsan

Sao Paulo / Bristol

Easy tasty soup for the winter nights

Fabio @fsan

Sao Paulo / Bristol

Easy tasty soup for the winter nights

Saved

Ingredients

4 servings

Soup base
1medium onion cut in 4
4 clovesgarlic
1butternut squash
300 gparsnips
Olive oil
600 mlvegetable stock
Seasoning
Turmeric
Paprika
Grounded cumin
Chilli flakes
Italian herbs seasoning
Extras
Seasoned and cooked minced meat
Pasta

Saved

Steps

1

Peel and cut all vegetables. Place them in a baking tray, add few tablespoon of olive oil, season to taste, and put in the oven to roast for 30min at 200°C
2

After roasting, place the content to a bowl and use a hand mixer to mix the ingredients while adding the vegetable stock gradually. Add some salt if you want.
3

(optional) if you have some nice minced meat already seasoned and cooked, add to the bottom of a bowl before serving. You can cook some pasta and add it to the bowl
4

A suggestion is to substitute the butternut squash for the kabocha squash (also know as Japanese squash) and the parsnips for carrots.