Cream of Butternut Squash Soup with Parsnip Fritter | Lakeland Dairies Foodservice

Cream of Butternut Squash Soup with Parsnip Fritter | Lakeland Dairies Foodservice

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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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