Easiest Way to Prepare Any-night-of-the-week Vickys Roasted Butternut Squash & Parsnip Soup GF DF EF SF NF

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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 Green Living In The Kitchen area Will Save You Dollars.

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A massive amount of electricity is actually consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. You can certainly save up to 60% on energy whenever you get a new one, when compared with those from longer than ten years ago. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can certainly cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

As you can see, there are lots of little things that you can do to save energy, and save money, in the kitchen alone. It is reasonably uncomplicated to live green, after all. Typically, all it will take is a little common sense.

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

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

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

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.

Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Remove the cinnamon and tuck in! It's a great addition to risottos and soups, is brilliant stuffed into ravioli, perfect for enhancing curries, or roasting whole as an impressive centrepiece. It has the perfect combination of flavours and textures. Roasted butternut squash is tossed with turkey sausage, sage and pasta.

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