Butternut Squash and Parsnip Soup
 
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Cook time
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Easy and Healthy Butternut Squash and Parsnip Soup. Perfect for a wintertime "Meatless Monday" dinner - pair with buttermilk biscuits and salad! Yum!
Author:
Recipe type: Soup
Serves: 6-8
Ingredients
  • One medium butternut squash, peel and remove seeds, chop into cubes
  • 3 medium parsnips, peel and slice into 2" pieces
  • 40 ounces organic chicken broth - for vegetarian option substitute vegetable broth
  • 2 tablespoons olive oil
  • 1 shallot, sliced
  • 1 tablespoon chopped fresh ginger
  • 3 cloves garlic (1 chopped and two whole)
  • 4-5 large sage leaves + additional for garnish if desired
  • ¼ cup cashews (optional) coarsely chop and saute in olive oil until brown
  • ¼ cup heavy cream (optional)
  • salt and fresh ground black pepper to taste
Instructions
  1. In a large dutch oven or soup pot, add all of chicken broth, sliced parsnip and cubed squash with two whole cloves of garlic
  2. Bring to a boil, reduce heat and continue to boil until squash and parsnip are very tender, about 20 minutes
  3. Heat the olive oil in a small skillet
  4. Add the shallot, ginger, sage leaves and the remaining chopped clove of garlic and saute until lightly browned, about 5 minutes
  5. Working in batches, use a blender to puree the squash, parsnip, broth and saute mixture until smooth.
  6. Transfer blended soup back to dutch oven
  7. Add salt and fresh ground pepper to taste and simmer over low heat another 20 minutes
  8. Ladle soup into bowls and garnish with sautéed cashews and a drizzle of heavy cream
Recipe by Delicious Perspective at https://deliciousperspective.com/butternut-squash-and-parsnip-soup/