Easiest Way to Cook Yummy Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF

Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF. Roasted butternut squash with garlic is a quick and easy side dish ready in less than an hour for a weeknight or a holiday gathering. Not sure I'd roast butternut squash any other way after making this basic, non-fussy recipe. Winning recipes almost always begin with fresh ingredients and a little.

Place the squash in a roasting tin, cut-sides up. Drizzle over the olive oil and dot with the butter. Roasting butternut squash is super easy and definitely worth the extra time. You can have Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF using 8 ingredients and 9 steps. Here is how you cook it.

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

1. It's 1350 ml of good vegetable stock.
2. Prepare 2 of butternut squash, cubed - bulbous parts reserved.
3. It's 3 of parsnips, cubed.
4. It's 2 clove of garlic, unpeeled.
5. Prepare of olive oil.
6. Prepare of salt & pepper.
7. It's 1 tsp of mixed herbs - thyme, oregano, basil.
8. It's 1 of chopped onion.

Similar to pumpkins in taste and texture, the butternut squash is easier to Butternut squash is loaded with vitamin A, potassium, fiber, and magnesium. They can be steamed, sautéed, roasted, toasted, boiled, mashed. Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and makes the But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor.

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

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.

Roasted Butternut Squash is delicious enough to eat on its own as a side, or can be used as a starting point for If you've never had simply roasted butternut squash cubes before, prepare to be amazed by how delicious it can be. With only squash, oil, and a little salt and pepper, it doesn't seem. Enjoy the aromatic, sweet flavor of roasted butternut squash with this simple recipe that even includes help for cutting and peeling in addition to four. Cinnamon Roasted Butternut Squash is a delicious side dish recipe that is perfect for Thanksgiving, or any holiday. The warm spice of the cinnamon and caramelized brown sugar compliments the butternut squash.