Butternut Squash And Parsnip Soup

  1. In a large stockpot over medium heat, warm the oil; then add the squash, carrots, parsnips and onion.
  2. Cook the vegetables, stirring occasionally, until they are slightly tender and warmed through, about 5 minutes.
  3. Add the thyme, coriander, chicken stock, salt, pepper, vinegar and bay leaf.
  4. Bring the mixture to a simmer and cook until the vegetables are soft, about 20 minutes.
  5. Remove bay leaf and thyme sprigs and puree the mixture in batches in a blender until smooth, 3 to 5 minutes.
  6. 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)

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