Cream of Butternut Squash Soup with Parsnip Fritter | Lakeland Dairies Foodservice
Ingredients
- 300g Pritchitts Cooking
- 2 butternut squash, cut into large chunks
- 2 garlic bulbs
- 4 white onions
- large bunch of fresh rosemary
- large bunch of fresh thyme
- 1 litre liquid vegetable stock
- 150ml olive oil
- 3 pinches pepper
- 3 pinches salt
- 4 parsnips, for the fritters
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