Recipe: Butternut Squash, Parsnip, Carrot, Sage and Black Pepper Soup

Butternut Squash, Parsnip, Carrot, Sage and Black Pepper Soup

Butternut Squash, Parsnip, Carrot, Sage and Black Pepper Soup

Ingredients:

1 medium butternut squash

1 medium parsnip

1 medium carrot

1/2 medium white onion

1/2 cup meat juices + 1/2 pint water (or 1/2 pint packet vegetable or chicken stock)

3-4 large sage leaves, whole

black pepper

olive oil

Method:

– peel, deseed and roughly chop the butternut squash

– peel and roughly chop the parsnip, carrot and onion

– heat olive oil in a large pan and fry onion to soften

– add vegetables and fry for around 10 minutes until they begin to colour slightly

– season with a good amount of black pepper, or to taste

– add chosen stock mix and sage leaves and bring to boil

– simmer vegetables in stock for 15-20 minutes, or until soft

– allow mixture to cool before blending into a smooth soup

– heat soup to serve and sprinkle with black pepper and sage – according to your preference, you may want to add a little water to thin the soup

*the meat juices I used were rather salty, therefore I have not added salt to my soup, however you may need a little salt depending on the saltiness of your stock.

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About SAFbakes

Want to know where to eat and what to bake? Join me at dinediscover.wordpress.com

One comment

  1. Pingback: Recipe: Boxing Day Leftovers | Dine&Discover

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