Easy butternut squash and parsnip soup

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

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.

(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

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