Butternut Squash Soup With Pork Meatballs

• 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

1. Preheat oven to 350u0b0F. 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.
2. 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.
3. 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.

butternut squash, parsnips, stalks thyme, olive oil, brown sugar, onions, garlic, vegetable stock, sausages

Taken from recipes-plus.com/api/v2.0/recipes/16095 (may not work)