Butternut Squash & Parsnip Soup -- With Marinated Feta!

What you’ll need:

• 1 large parsnip (or a couple small ones)

• 1 carrot

• 1 small butternut squash

• 1 large onion

• 2 stock cubes

• A pinch of nutmeg

• Spice & Green Walnut Sage & Cranberry Marinated Feta (This is obviously optional but if you have any sage, walnuts, dried cranberries or feta cheese on hand, they’ll come in handy!)

What to do:

Peel and roughly chop all of your veg. Warm some olive oil in a large pot and sweat the onions until fragrant. Add the other chopped veggies and sauté briefly. Cover with plenty of hot water and toss in the stock cubes. Stir well.

Simmer covered until all the veggies are soft and using an immersion blender, blitz until very smooth and creamy. Season with salt and pepper and a bit of ground nutmeg.

To serve: Ladle the soup into bowls and top with a drizzle of olive oil, crumbled feta, dried cranberries and some fresh (or fried) sage leaves.

Enjoy!