Roasted Butternut Squash and Parsnip Soup

1 Butter nut Squash
2 medium sized Parsnips
1 medium onion
2 shallots.
2 small potatoes 
1 small glass of medium white wine
500ml chicken or vegetable stock
2 soup spoonfuls  of crème fraiche

Heat oven to 180c , cut up butter nut squash and remove the pips in the middle, the squash is quite difficult to peel and when it is cooked you can scoop out the flesh and add to the soup,   peel &  cut parsnips,  onion and shallots  into large chunks, put them all into a  roasting dish, drizzle with olive oil and season and cook for about  30 - 45 minutes or until soft and golden brown.  Let  the vegetables  cool down.

In a large saucepan cut up 1 medium onion and 2 small potatoes, gently sautée in the pan, then add the roasted vegetables and 500ml of chicken stock or vegetable stock & wine.  Stir well and season. Simmer gently until the potatoes are done.


When the potatoes are cooked and then you can blend all the vegetables, if the soup seems to thick you can add some water, then add 2 soup spoonfuls of creme fraiche and blend well.

Serve with croutons and some delicious French bread.  Enjoy.