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Butternut , parsnip & ginger soup
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Category |
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Salads - Soups - Sidedishes
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Vegetarian
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Servings |
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4
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Preptime |
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20 mins
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Ingredients |
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1 potato, peeled and cubed
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1 (900g) butternut squash, peeled and diced
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2 parsnips, chopped
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1 red onion, chopped
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1.2L chicken stock
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1 tablespoon chopped root ginger
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juice of 1 orange
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salt and pepper,
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2 tablespoons olive oil
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Instructions |
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Preheat the oven to 170 C / Gas 3.
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In a large ovenproof casserole dish, combine all of the above ingredients and stir to mix well.
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Bake in the oven for 90 minutes until the squash is soft and slightly browned. Remove from the oven and liquidise using a hand held blender.
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Ladle into warm bowls and serve.
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Originally Submitted
2/13/2014
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