Butternut Squash and Parnsip Soup

Or, what do I do with these vegetables and half a bottle of Sauvignon Blanc? Note that as a boozy amuse-bouche this could be served straight after pureeing, at which point it will serve LOTS of people!


Ingredients: makes about 2 1/2 pints
1 butternut squash, peeled and cubed
3 parsnips, peeled, cored & chunked
1 slosh olive oil, maybe 3 tbsp?
1/2 bottle good Sauvignon Blanc
Salt to taste
1/2 pint semi-skim milk

Method

1. Preheat oven to 175C (fan). Put vegetables in roasting tray and toss in olive oil. Roast for 45mins, tossing once.
2. Put half the vegetables in a blender with half the wine. Puree til smooth. Add remaining vegetables and wine in batches until fully incorporated and silky smooth.
3. Place soup in pan, stir in 1/4pt milk. Bring to rolling boil, cover leaving a gap for steam and leave for 20mins, stirring occasionally. Add salt to taste, and more milk if required
4. Serve with crusty bread.