Butternut Squash Soup With Pork Meatballs - cooking recipe

Ingredients

1 large butternut squash
600 g parsnips, peeled and chopped
4 stalks thyme
4 tbsp olive oil
1 1/2 tbsp brown sugar
2 medium onions, diced
2-3 None garlic cloves, diced
2 litre vegetable stock
375 g good quality sausages

Preparation

Preheat oven to 350\u00b0F. Place the squash, parsnips and thyme on a greased baking tray, drizzle with 2 tbsp oil and brown sugar. Season and roast for about 45 mins.
Heat the remaining oil in a pan and saute the onion and garlic. Remove the vegetables from the oven and, saving a few pieces of squash for decoration, add them to the pan. Pour in the stock and bring to a boil then remove from the heat and puree with a hand blender until smooth.
Meanwhile, sear the meatballs over high heat for about 3 mins together with the pumpkin seeds. Add the meatballs and seeds to the soup and serve garnished with thyme.