Easy butternut squash and parsnip soup
Easy tasty soup for the winter nights
Cooking Instructions
- 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.
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