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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 Techniques To Live Green And also Save Money In The Kitchen.

Until fairly recently anyone who expressed concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared responsibility we have for turning things around. The experts are agreed that we are unable to transform things for the better without everyone’s active participation. These modifications need to start taking place, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to begin saving energy by going more green.

Start out with exchanging the lights. Complete this for the entire house, not just the kitchen. The usual light bulbs are the incandescent type, which must be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are generally energy-efficient which means electricity consumption is definitely lower, and, even though they cost a bit more to buy, will outlast an incandescent light ten times over. Utilizing these longer-lasting lightbulbs has the benefit that many fewer lightbulbs make it into landfills. Coupled with different light bulbs, you should learn to leave the lights off if they are not needed. The family spends a lot of time in the cooking area, and how typically does the kitchen light go on in the morning and is left on all day long. And it’s not confined to the kitchen, it happens in other parts of the house also. Do an exercise if you like; take a look at how much electricity you can save by turning the lights off as soon as you don’t need them.

The kitchen on its own gives you many small ways by which energy and money can be saved. It is reasonably uncomplicated to live green, after all. It’s concerning being practical, most of the time.

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

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