PARSNIP & BUTTERNUT SQUASH SOUP
Prep Time: 20 minutes | Cooking Time: 45 minutes | Serves 4
- 2 large parsnips peeled and cut into chunks
- 1 butternut squash peeled and cut into chunks
- 3 tbsp olive oil
- 4 garlic cloves
- 3 sprigs of thyme
- 1 Litre vegetable stock
- 1 onion peeled and diced
- ¼ tsp paprika
- 1 tsp cumin
- Salt and pepper
- 4 slices of crusty bread
Preheat the oven to 180 degrees.
Add butternut squash, parsnips and garlic to a large baking tray then add 2 tablespoons of oil plus salt and pepper. Roast in the oven for 35 minutes.
Using a large saucepan, heat 1 tablespoon of oil and add the onion. Cook using a medium heat for 10 minutes. Then add the cumin and smoked paprika and cook for one minute.
Add the butternut squash, parsnips, vegetable stock and thyme to the saucepan then simmer for approximately 10 minutes.
Remove the thyme sprigs from the soup then blend until smooth.
Serve immediately with the crusty bread on the side.
Find us at Fenn Farm, Rowsham, Bucks, HP22 4QP.
The farm shop is located on the A418 between Aylesbury and Wing. Parking is available onsite.
Farm Shop & Curiositea Rooms open 7 days a week, Monday – Saturday, 9am-5pm, Sunday 10am-4pm. Barn Stores open Tuesday – Sunday.
Frequently Asked Questions
We welcome dogs in our tea room’s outside seating area, however dogs are not currently allowed inside the farm shop.
Bookings are not needed for the tea room, just pop in.
If you have ordered for delivery, this will be delivered within 3 days.
If you have ordered for collection, this will be ready within 3 days. We will notify you when your order is ready for collection.