Butternut Squash Parsnip Soup

Monday, October 6, 2014

This soup is a twist I tried on our family favorites, Butternut Squash Apple Soup . This version contains parsnips instead of apples and is topped with crunchy bacon. 

Butternut squash 
2 parsnips
4 small shallots or one medium onion, diced
4-5 cups of chicken stock (I use a combination of homemade chicken stock that I froze and Imagine Low Sodium Organic Chicken Broth)
1tbs oil, I use grapeseed
Salt pepper to taste
Pinch of nutmeg optional
1 teaspoon sugar
Sea salt to taste
Pepper to taste
1/2 cup of milk or cream ( I used 2 % milk)
1-2 pieces of bacon per bowl (Optional)

If you are able to get your hands on peeled and cut up squash, skip to the end of step 1.

1) Wash and dry your squash. Using a sharp knife to piece a few holes in the squash. Place it on a paper towel. Microwave about 3 minutes and flip over. Let cool a bit. At this point, you should be able to peel it, scoop out seeds and cut into cubes. 

2) Wash and peel parsnips. Chop into 1/2 inch pieces. 

3) In a medium pot, heat oil. Add shallots. Cook about 5 minutes till soften. Add squash, parsnips and broth. Cook on medium flame till squash and parsnip are soft, about 20 -25 minutes. 

4) Add salt, sugar, pepper and nutmeg if using. Another option to nutmeg if you like spicy is a bit of curry powder.  Add milk or cream.  
Using immersion blender, blend your soup.

5) If using bacon, cook till crisp per package direction. Drain and chop into small pieces.

6) Add soup to bowls. Top with bacon if using and serve.

I served these with crackers I made out of Nasoya wonton wrappers. I cut the wrappers into strips, sprayed with cooking spray and baked at 350 till golden brown.

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