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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 Here Are Some Basic Explanations Why Eating Apples Is Good.

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While everybody knows that consuming plenty of fruits and vegetables is a great way to make certain your body gets all the nutrition it needs, how come apples pushed so much? You will see that the vitamins and minerals that you will see in apples can be very beneficial for your health.. A number of the major minerals you will discover in apples are potassium, calcium, phosphorus, manganese, iron, sodium, copper and zinc, along with other trace minerals. And you’ll even find vitamins in your apples like, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and other trace vitamins.

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We hope you got insight 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 that.

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

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