Step-by-Step Guide to Make Gordon Ramsay Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF

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Squeeze the garlic out of its skin and also add to the pan Watch how to make this recipe. Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and. I have roasted butternut squash for vegetable soup recently but I had purchased one from the local farmer's market and needed a side dish with some (soy sauce/lemon juice/garlic/brown sugar) marinaded chicken breasts I planned on grilling.

To get started with this particular recipe, we must first prepare a few components. You can cook vickys roasted butternut squash & parsnip soup gf df ef sf nf using 8 ingredients and 9 steps. Here is how you can achieve that.

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

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

When baked in olive oil it's just wonderful - crispy and caramelized on the outside, soft and creamy on the inside. 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. Roasted Butternut Squash is delicious enough to eat on its own as a side, or can be used as a starting point for recipes like Butternut Squash Soup or salads.

Instructions 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

Pile the squash and veggies onto grain bowls, add to sandwiches, toss in soup, serve as a side dish–you name it. Roasted Butternut Squash is delicious enough to eat on its own as a side, or can be used as a starting point for recipes like Butternut Squash Soup or salads. If you've never had simply roasted butternut squash cubes before, prepare to be amazed by how delicious it can be. If you purchase cubed butternut squash, it can be roasted in the air fryer as well. Toss with seasonings per the recipe below.

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