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Roasted Butternut Squash Soup With Granola

(Serves 4 - 5 people) SOUP INGREDIENTS 30g Unsalted butter 1tsp Olive oil 100g Onion 50g Fennel 15g Celery 1/2pc Garlic clove 1pc Star aniseed 1pc Butternut squash 1pc Thyme sprig 1/2pc Bay leaf 500ml Chicken stock 600ml Whole milk Salt, pepper and freshly grated nutmeg METHOD 1. Cut the squash length ways. Using a spoon, scoop out the seeds. Brush with oil and season with salt and pepper. 2. Roast in oven at 350ºF until golden and soft. 3. Cut the vegetables into a rough chop. Approx 1cm dice.…

   23 February 2021