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

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Yogurt is often a snack many people take for granted. The fact is, many people will substitute a container of yogurt for a healthy lunch-something we do not recommend. As a treat, however, yogurt is one of the very best things you are able to reach for. It contains a lot of calcium, proteins, and B vitamins. Yogurt is typically eaten to help manage the digestive system considering that it is so easily digestible by the majority of people. Yogurt unites perfectly with nuts and seeds. This decreases your sugar absorption without minimizing the taste of your snack.

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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. To cook vickys roasted butternut squash & parsnip soup gf df ef sf nf you only need 8 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to cook Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF:

  1. Provide 1350 ml of good vegetable stock.
  2. Provide 2 of butternut squash, cubed – bulbous parts reserved.
  3. Take 3 of parsnips, cubed.
  4. Prepare 2 clove of garlic, unpeeled.
  5. Use of olive oil.
  6. Provide of salt & pepper.
  7. Prepare 1 tsp of mixed herbs – thyme, oregano, basil.
  8. Get 1 of 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.

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