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

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)