Saturday, November 24, 2012

Butternut Squash Parsnip Soup

This is one dish that can be made ahead. Just freeze before adding the whipping cream. Thaw and heat on Thanksgiving day. Garnish as directed. This is a wonderful soup and is great all winter long. I love using smoked paprika as part of the garnish. Delicious!

*UPDATED* with a new photo
from Thanksgiving 2013

Butternut Squash Parsnip Soup
Source: Southern Living, Feb 2005
Yield: Makes about 6 servings (serving size: about 1 cup)


1 (3- to 4-pound) butternut squash
1 Granny Smith apple, peeled, cored, and quartered
2 tablespoons butter
2 tablespoons olive oil
1 large sweet onion, chopped
3 parsnips, peeled and chopped
1 1/2 teaspoons salt
1 teaspoon pepper
5 cups low-sodium fat-free chicken broth
1/4 cup whipping cream
1/8 teaspoon paprika
1/8 teaspoon ground cumin
Garnishes: sour cream, paprika


Cut squash in half; remove seeds. Place squash, cut sides down, and apples on a lightly greased aluminum foil-lined baking sheet.

Bake at 400° for 45 minutes or until squash pulp is tender. Remove from oven; cool. Scoop out squash pulp, discarding shells.

Melt butter in olive oil in a large Dutch oven over medium heat; add onion and next 3 ingredients, and sauté 20 minutes or until onion is caramel colored. Add squash, apple quarters, and chicken broth, and bring to a boil. Reduce heat to medium, and simmer, stirring often, 10 minutes. Remove from heat; cool.

Process squash mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Return to Dutch oven. Stir in whipping cream, paprika, and cumin, and simmer 5 to 10 minutes or until heated. Garnish, if desired.

I got to the pot last, so this is a messy photo

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