Name: Roasted Butternut Squash and Parsnip Soup
Prep time: 5 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 pounds chopped peeled butternut squash; 3 parsnips, peeled and roughly chopped; 1 yellow onion, roughly chopped; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1 teaspoon ground pepper; 4 cups chicken stock; 2 cups heavy cream; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger

Ingredients

Scale

2 pounds chopped peeled butternut squash
3 parsnips, peeled and roughly chopped
1 yellow onion, roughly chopped
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon ground pepper
4 cups chicken stock
2 cups heavy cream
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger

Instructions

Set oven to 425 degrees F. On a baking sheet, add butternut squash, parsnips, onion, olive oil, salt and pepper. Toss well and roast for 30-35 minutes.
Once roasted, add vegetables to a blender. Add enough chicken stock to be able to blend the vegetables until smooth. Pour blended mixture into a large pot over medium heat. Add remaining chicken stock if it wasn't already blended with the soup. Add heavy cream, nutmeg and ginger. Simmer for 10 minutes.

Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Main Course, Soup