|
|
Butternut , parsnip & ginger soup
|
|
|
| Category |
|
Salads - Soups - Sidedishes
|
| Sub
Category |
|
Vegetarian
|
| Servings |
|
4
|
| Preptime |
|
20 mins
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
1 potato, peeled and cubed
|
| |
1 (900g) butternut squash, peeled and diced
|
| |
2 parsnips, chopped
|
| |
1 red onion, chopped
|
| |
1.2L chicken stock
|
| |
1 tablespoon chopped root ginger
|
| |
juice of 1 orange
|
| |
salt and pepper,
|
| |
2 tablespoons olive oil
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Preheat the oven to 170 C / Gas 3.
|
|
|
|
In a large ovenproof casserole dish, combine all of the above ingredients and stir to mix well.
|
|
|
|
Bake in the oven for 90 minutes until the squash is soft and slightly browned. Remove from the oven and liquidise using a hand held blender.
|
|
|
|
Ladle into warm bowls and serve.
|
|
|
|
Originally Submitted
2/13/2014
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Butternut , parsnip & ginger soup recipe to your own private DesktopCookbook.
|
