Butternut Squash and Parsnip Soup
Author: Pip Skinner
Recipe type: Soup
Serves: 6-8
- 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
- In a large dutch oven or soup pot, add all of chicken broth, sliced parsnip and cubed squash with two whole cloves of garlic
- Bring to a boil, reduce heat and continue to boil until squash and parsnip are very tender, about 20 minutes
- Heat the olive oil in a small skillet
- Add the shallot, ginger, sage leaves and the remaining chopped clove of garlic and saute until lightly browned, about 5 minutes
- Working in batches, use a blender to puree the squash, parsnip, broth and saute mixture until smooth.
- Transfer blended soup back to dutch oven
- Add salt and fresh ground pepper to taste and simmer over low heat another 20 minutes
- 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/
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