Roasted Butternut Squash, Parsnip and Sweet Potato Soup

Brought to you from the chefs at Bradley Fold Garden centre, we have a delicious parsnip, butternut squash and sweet potato soup.

One good thing about the cooler autumn days is being able to enjoy a thick seasonal vegetable soup.   This recipe is the perfect for frosty evenings, nourishing, flavoursome and so easy to make.   If there is any leftover soup it can be frozen to enjoy again at a later date.

Serves approximately eight people or four with hungry appetites.

Ingredients:

• 1  butternut squash  de-seeded, peeled and diced
• 1  Sweet Potato,  peeled and chopped
• 3  Parsnips, peeled and chopped
• 1  Carrot, peeled and chopped
• 1  Medium Onion peeled and chopped
• 1  tablespoon of Honey (We sell delicious local honey)
• 2  Teaspoon Ras El Hanout  (Morrocan style spice)
• Salt
• 1 Litre vegetable stock

Method:

1. Peel the butternut squash and place on a roasting tray drizzle with a little oil and roast at 180C / 350F  for 20 minutes
2. Heat some oil in a large pan and sweat the rest of the vegetables slowly in the oil.
3. Add the salt, pepper and Ras el hanout and cook until they are softened don't allow them to brown.
4. Add the squash and honey
5. Finally add the stock, bring the soup to the boil and simmer for 20 minutes. Taste and adjust seasoning as necessary, If you prefer a thinner soup just add more stock.

Roasted butternut squash and sweet potato soup

Blitz with a hand blender or food processor

Serve with bread or crisp tortillas or toast some pumpkin seeds and sprinkle on top.

To freeze

Cool and put in a freezerproof container. Seal and freeze for up to three months.