Name: Roast Butternut Squash & Parsnip Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 1 x medium butternut squash ((850g) peeled and cut into chunks); 3 x parsnips ((425g) peeled and cut into chunks); A pinch of sea salt and ground black pepper ((1/8 tsp each)); 3 tbs olive oil; 4 fat cloves of garlic (, skin on); 1 medium onion ((125g) peeled and roughly diced); 1 scant tsp of cumin; 1/4 tsp smoked paprika; 4 or 5 sprigs of thyme; 1 L vegetable stock; Toppings:; 70 g chorizo (, sliced); 120 g cooked chickpeas; 1/4 tsp smoked paprika; 50 g feta