Try this Everdream, it's nice but I also add a bit of spice to it like cinnamon or nutmeg, maybe some cayenne or paprika depending how I feel. Sorry about the American measurements, we invested in some "Cup" measures which help with lots of internet recipes!


Butternut Squash & Parsnip Soup
2 large brown onions, sliced in half
3 large parsnips, peeled, cut into halves
1 large butternut squash, sliced in half lengthways, seeds removed
3 sprigs thyme
Olive oil
Salt and pepper
6 cups vegetable or chicken stock
Cider vinegar
Roasted squash seeds for garnish

Preheat your oven to 350F/180c

Line a sheet pan with foil

Place the onions, parsnips and squash sliced side down on the foil lined sheet pan. Liberally coat the vegetables with olive oil (on all sides) toss on the thyme and some salt and pepper.

Roast about 1 hour, making sure to turn the parsnips half way through.

Remove the pan from the oven when the onions and parsnips are browned and a knife inserted into the squash goes in smoothly. Remove the thyme and allow to cool somewhat.

The roasting process will have lifted the skin right off of the squash. You should be able to pick it off.

In small batches in your blender or food processor, puree the vegetables with the stock until smooth. (Warning: You cannot fill a blender with hot liquid more than half way. It will blow the top off. Or worse, the bottom.) At this point you have options. You can strain it, add cream or just leave it as is. I like it as is.

Season to taste with salt and pepper. Add a tiny splash of apple cider vinegar (about 1/2 teaspoon to start), taste and add more as you see fit. It really perks it up. You'll be amazed.

Garnish with toasted squash seeds and thyme to serve.

Makes 8 - 10 servings