This recipe will serve 4-6 but is easily doubled.
350 grm Butternut squash peeled and chopped into chunks
350 grm Parsnips peeled and chopped into chunks roughly the same size as the squash
350 grm Carrots peeled and chopped into chunks roughly the same size as above
1 Red onion quartered.
2 tbsp The Greedy Fox Moroccan seasoning
2 tbsp rapeseed oil. Or any oil of your choosing.
1.2 Litres good quality vegetable stock
Pre-heat oven 200 degree
Place all the vegetables into a roasting pan add the oil and The Greedy Fox Moroccan seasoning then toss to coat.
Roast for 30-40 mins depending on size until soft all the way through.
Transfer vegetables to a saucepan and add a litre of the stock and blend with a hand blender until smooth
Bring to a simmer and using the vegetable stock thats left add slowly until the soups at your desired consistency.
Serve with a dollop of natural yogurt or soured cream and a couple of slices of your favourite bread.