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Butternut , parsnip & ginger soup Recipe


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     Butternut , parsnip & ginger soup

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   4
Preptime   20 mins

1 potato, peeled and cubed
1 (900g) butternut squash, peeled and diced
2 parsnips, chopped
1 red onion, chopped
1.2L chicken stock
1 tablespoon chopped root ginger
juice of 1 orange
salt and pepper,
2 tablespoons olive oil

Preheat the oven to 170 C / Gas 3.
In a large ovenproof casserole dish, combine all of the above ingredients and stir to mix well.
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.
Ladle into warm bowls and serve.

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