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1
Place the squash, parsnip and garlic onto a baking tray, drizzle in olive oil, season with the salt and herbs and roast at gas 6 /180C/ 375F for 20 minutes
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2
Fry off the onion until translucent then when the veggies have finished roasting, place into the soup pan.
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3
Squeeze the garlic out of its skin and also add to the pan
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4
Add the stock and season with pepper and simmer gently for 20 minutes to infuse the flavours
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5
Liquidise in a blender and season again if needed
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6
You can add some diced pear to the soup as it's simmering for more flavour, or some curry powder to spice it up
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7
Serve with a warm roll or crusty bread.
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8
If you feel creative, hollow out the bulbous part of the squash and use it as the serving bowl!
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9
Don't waste the seeds - dry them off and roast them in the oven.
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10
They make a delicious snack
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11
To do so, sprinkle inside the hollowed out squash bowls with a pinch of sugar and salt then roast on the tray you did the veggies on for 30 - 35 minutes
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12
If you want to do the seeds too, add them to the tray after 15 minutes.
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13
Sprinkle them with salt and toss them in the oil and herb residue
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14
Ladle the soup straight in and sprinkle some of the roasted seeds on top for garnish.
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15
The bowls are edible.
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16
Don't be afraid to eat the skin.
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17
It's so tender after roasting
