Food & Health

Butternut Squash and Parsnip Soup

It’s snowing today and all I wanted was a big bowl of warming soup! As I looked around the shelves I saw I had lots of hearty veggies around.

I spotted the butternut squash first and thought, yum… roasted. But then I saw the parsnips, and well it just got crazy. This soup is spicy! If you don’t love spice omit the “Slap your mama” and use salt and pepper. You can also cut down on the parsnips as the have a little kick on their own.

Weekday Soup Time

  • 1 med butternut squash (peeled, deseeded & chopped)
  • 3 parsnips (peeled and chopped)
  • 4 stalks celery (chopped)
  • 1 large carrot (peeled and chopped)
  • 1 med onion (peeled and chopped)
  • 1 Granny Smith Apple (peeled and chopped)
  • 4 cloves garlic (peeled and chopped)
  • 2 tsp “slap your momma” seasoning
  • 2 TB Olive oil
  • 4 cups your favorite broth

Take your squash cubes, parsnips, celery, carrot & onion, toss lightly with 1 1/2 Tablespoons olive oil and slap your momma spice. Put on roasting pan and roast in oven (425) for 30 minutes or till brown.

Meanwhile, sauté garlic in remaining olive oil on med to low heat until golden. Add apple and roasted veggies. Cover with broth and cook on med heat till all the veggies are nice and soft. This should only take a few minutes as the veggies will be amount tender out of the oven.

At this point, you have a few choices. You can eat as is, you can blend lightly with a hand blender as I did, or you can put it in your high speed blender, small batches, being careful to realize steam so it doesn’t exposed hot liquid in your face, and blend till smooth. As more broth if it’s too thick for your liking.

I like to serve this with sour cream or Greek yogurt and with roasted pumpkin seeds. Enjoy!

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