vickys roasted butternut squash parsnip soup with edible bowl

Ingredients vickys roasted butternut squash parsnip soup with edible bowl

1350 ml good vegetable stock
2 butternut squash cubed - bulbous parts reserved
3 parsnips cubed
2 clove garlic unpeeled
olive oil
salt & pepper
1 tsp mixed herbs - thyme oregano basil
1 chopped onion

how to make vickys roasted butternut squash parsnip soup with edible bowl

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

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

Add the stock and season with pepper and simmer gently for 20 minutes to infuse the flavours

Liquidise in a blender and season again if needed

You can add some diced pear to the soup as it's simmering for more flavour, or some curry powder to spice it up

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

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

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

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