Categories: Soups
Ingredients
- 2 tablespoons olive oil
- 1 small butternut squash, peeled, deseeded and cubed
- 2 carrots, peeled and sliced into thick rounds
- 1 large parsnip, peeled and cubed
- 2 leeks, thinly sliced
- 1 onion, peeled and quartered
- 2 bay leaves
- 4 thyme sprigs or 1 teaspoons dried thyme
- 3 rosemary sprigs or 2/3 teaspoons dried rosemary
- 5 cups vegetable stock
- Salt and ground black pepper
- Crème fraiche or sour cream to serve
Directions
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Preheat the oven to 375F. Pour the olive oil into a large bowl and add the vegetables, thyme, rosemary and bay leaves. Sprinkle with salt and pepper. Toss well until coated in oil. Place the vegetables on a non stick tray in a single layer. Roast the vegetables in preheated oven for approximately 45 minutes or until tender. Turn them occasionally to ensure they brown evenly.
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Remove from oven, discard herbs and transfer vegetables to a large pan. Pour the stock over the vegetables and bring to a boil. Reduce heat and simmer for approximately 10 minutes. Remove soup from heat and leave to slightly cool. Transfer the soup to a food processor or blender and blend until smooth.
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Return soup to pan and gently heat through. Serve into warm bowls and garnish with a swirl of sour cream or crème fraiche.