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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 Foods That Make Your Mood Better.

Many of us believe that comfort foods are bad for us and that we need to keep away from them. However, if your comfort food is candy or junk food this might be true. At times, comfort foods can be very nourishing and good for us to consume. There are a number of foods that actually can improve your moods when you eat them. When you feel a little down and need an emotional boost, test out a couple of these.

Green tea is fantastic for moods. You were just expecting to read that here, weren’t you? Green tea has been found to be rich in an amino acid referred to as L-theanine. Studies have found that this particular amino acid can actually stimulate brain waves. This helps sharpen your mental energy while simultaneously calming your body. You likely already knew how easy it is to be healthy when you consume green tea. Now you are aware that it can help improve your mood as well!

So you see, you don’t need to stuff your face with junk food when you are wanting to feel better! Try some of these suggestions instead.

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