Butternut Squash And Parsnip Soup
- 2 Tbsp. canola oil
- 1 medium butternut squash, peeled and diced
- 2 carrots, peeled and diced
- 3 parsnips, peeled and diced
- 1 small yellow onion peeled and diced
- 6 sprigs fresh thyme
- 1/2 tsp. ground coriander seeds
- 6 c chicken stock
- 1 1/2 tsp. salt
- 2 Tbsp. champagne vinegar
- 1 bay leaf
- Freshly ground pepper, to taste
- In a large stockpot over medium heat, warm the oil; then add the squash, carrots, parsnips and onion.
- Cook the vegetables, stirring occasionally, until they are slightly tender and warmed through, about 5 minutes.
- Add the thyme, coriander, chicken stock, salt, pepper, vinegar and bay leaf.
- Bring the mixture to a simmer and cook until the vegetables are soft, about 20 minutes.
- Remove bay leaf and thyme sprigs and puree the mixture in batches in a blender until smooth, 3 to 5 minutes.
- Serves 8.
canola oil, butternut squash, carrots, parsnips, yellow onion, thyme, ground coriander seeds, chicken stock, salt, champagne vinegar, bay leaf, freshly ground pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=140306 (may not work)