This soup is very smooth and almost has a strange consistency so it might take a couple of bowls to get used to it. It is absolutely "scrumy" (as my Aunty Janice called it in her email.) I have opted to make it healthier and veggie but I will include the original ingredients and put my option in parenthesis. Costco sells the squash already diced and that makes the preparation so much easier. If you have never tried to cut a butternut squash here's a tip- get a guillotine to do it as it is very awkward and tough to cut through.
2 oz. butter (option: 2 tbs. Extra Virgin Olive Oil)
1 medium onion, diced
1 tsp. cumin seeds
1 1/2 lb. butternut squash
7 oz. parsnips (approx), diced
7 oz. potatoes (approx), diced
3 chicken stock cubes blended with 900 mls hot water (option: vegetable stock)
salt, pepper, cream to serve (optional)
Heat oven to 350 and place squash and parsnips on tray. Use pastry brush to coat with E.V.Olive Oil, and put in oven to roast until soft. Usually, they will be ready once all other steps are followed.
In a large skillet heat cumin seeds on very low but be careful not to burn. Around a minute and keep them moving. Add olive oil and onion and saute until soft.
Pour the chicken stock, potatoes, roasted vegetables, and onion mixture into crock pot. Allow to simmer until all vegetables are cooked and soft enough to blend. Puree mixture until smooth and all one consistency.