Parsnip and butternut squash marshmallow soup. - Penny Melville-Brown

Ingredients

• 1 onion, peeled and chopped.
• 2 sticks celery, ditto.
• 5 carrots, ditto.
• 4 parsnips, ditto.
• 1 medium size butternut squash, ditto and de-seeded.
• 2 tablespoons olive oil.
• 2 litres water.
• 4 teaspoons vegetable stock powder or similar (choose a gluten free variety to make this recipe gluten free)
• Salt and pepper to taste.