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

Before you jump to Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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Using your best judgment is another one of many ways that you are able to make healthy decisions from a lunch menu. This can be best achieved by analyzing dinner pictures onto a single menu. It’s also recommended that you avoid foods overrun with cheese, mayonnaise and sour cream. If your selection includes these fattening condiments, make sure you ask for a reduced amount.

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We hope you got benefit from reading it, now let’s go back to vickys roasted butternut squash & parsnip soup gf df ef sf nf recipe. You can cook vickys roasted butternut squash & parsnip soup gf df ef sf nf using 8 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to prepare Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF:
  1. Get 1350 ml good vegetable stock
  2. Prepare 2 butternut squash, cubed - bulbous parts reserved
  3. You need 3 parsnips, cubed
  4. Get 2 clove garlic, unpeeled
  5. You need olive oil
  6. Use salt & pepper
  7. Use 1 tsp mixed herbs - thyme, oregano, basil
  8. Use 1 chopped onion
Steps to make Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF:
  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

You can skip the oil and seasoning if you plan to make butternut squash puree for making pancakes, muffins or other recipes. This easy roasted butternut squash and root vegetables recipe is incredibly versatile. Pile the squash and veggies onto grain bowls, add to sandwiches, toss in soup, serve as a side dish–you name it. Transfer the butternut squash, cut-side-up into a baking dish and brush with olive oil or melted butter, coating the entire surface of the squash. Season with salt and pepper and brown sugar (if desired).

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