Perfect for a cosy cold day lunch or light dinner, this parsnip, leek and butternut soup makes the most delicious seasonal veggies. This soup is so easy to make in one pot on the stove.
Ingredients:
- 1 medium butternut squash
- 3 large parsnips
- 2 cloves minced garlic
- 1 leek stalk
- 4 cups chicken or vegetable stock
- 1 tsp dried marjoram
- 1 tsp dried sage
- salt to taste
- bacon bits to garnish, optional
Method:
Preheat the oven to 200ºC.
Wash and chop parsnips and butternut squash into small chunks.
Coat generously with olive oil, spread on a large baking sheet and place in the oven. Bake for 20 minutes.
In the meantime, finely chop the leek and garlic cloves.
Set a large saucepan to medium heat and add 1 tbsp olive oil to the pan. Sauté the leeks and garlic until leeks are fragrant and translucent. Set aside.
At 20 minutes, take the squash and parsnips out of the oven. If the parsnips are soft, remove from the baking pan and place the butternut squash back to the oven for another 20-25 minutes. If parsnips are not yet soft, place them back in to the oven and adjust time accordingly. The butternut squash will roast a total of around 45 minutes.
Once the vegetables are roasted and leeks are sautéed, throw everything in a large blender or a food processor. Add 4 cups of chicken or vegetable stock, 1tsp marjoram, 1 tsp sage and salt to taste. Blend for a few minutes or until smooth and creamy.
Serve alone or add some crumbled bacon to the top for garnish. This soup makes a wonderful leftovers and also freezes wel.
Enjoy!!
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