Roasted Butternut & Parmesan Soup - easy & quick thick soup

Roasted Butternut & Parmesan Soup
(Serves 4-6)
I was given this lovely soup recipe from an old Italian friend that ran a great sandwich & soup business. He would prepare soups & sandwiches at his little shop in Chiswick & go round by car to all businesses locally.
In this soup, I’ve roasted butternut squash, carrots & yellow bell peppers, or can use any vegetables you like, roasted & added to soup. I’m also using Old Bay spices, which another instagrammer also used. My friend said you can use any mixed warm spices as long as you like it & add parmesan. I tell you it’s delicious soup - Bellisimo!!!
You Need:
1 large butternut, chopped large cubes
4 carrots, peeled & chopped
2 bright colour bell peppers, chopped
2 tbsp light olive oil
1 large onion, chopped
2 celery sticks, chopped
2-3 litre hot water
1 tbsp old bay seasoning or alternative
Seasalt to taste
30g / small bunch flat leaf parsley, finely chopped
4-6 tbsp grated Parmesan
Drizzle of EV olive oil
🔥Place veggies into roasting trays. You don’t need to oil or season them, just pop trays into pre-heated oven for gas 7/fan 210C for 30-45 mins until veggies are golden wrinkly brown.
🥘 In large deep pan, fry in oil with onions & celery & fry until golden brown.
🥕Add roasted veggies, fry for 2 mins then add at least 2 ltr water. You may need more. Add Old Bay seasoning & salt to taste.
🔊 Using a hand blender or jug blender, blend to make it a smooth soup. If soup is too thick, add more hot water bit by bit until you are happy with consistency.
🍀Add parsley & 4 tbsp parmesan & mix well. Add more Parmesan if required.
🥣 When ready to serve, pour in bowl & drizzle olive oil & sprinkles more parmesan. Serve with crusty bread.
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