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

Name: Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF
Total time: 3000 s
Yield: 6 servings
Cuisine: American
Ingredients: 1350 ml good vegetable stock; 2 butternut squash, cubed - bulbous parts reserved; 3 parsnips, cubed; 2 clove garlic, unpeeled; olive oil; salt & pepper; 1 tsp mixed herbs - thyme, oregano, basil; 1 chopped onion

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

A family favourite! Kids love the sweet flavour and it's thick and hearty too plys the bowl is edible!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

A family favourite! Kids love the sweet flavour and it's thick and hearty too plys the bowl is edible!

Saved

Ingredients

50 mins

6 servings

1350 mlgood vegetable stock
2butternut squash, cubed - bulbous parts reserved
3parsnips, cubed
2 clovegarlic, unpeeled
olive oil
salt & pepper
1 tspmixed herbs - thyme, oregano, basil
1chopped onion

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Steps

50 mins

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

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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on October 25, 2012 08:19

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!