Squash and Parsnip Soup

• 3 pounds winter squash, like acorn or butternut, or pumpkin
• 3 tablespoons unsalted butter
• 4 parsnips, peeled and chopped (carrots may be substituted)
• 1 medium-size onion, peeled and chopped
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 3 cups chicken stock
• 2 cups milk
• Salt and freshly ground black pepper to taste
• 2 tablespoons minced fresh cori ander, or parsley

1. Preheat the oven to 400 degrees.
2. Quarter the squash or pumpkin and remove the seeds.
3. Melt 1 tablespoon of the butter and brush it over cut surfaces of the squash or pumpkin.
4. Place squash or pumpkin on a foil-lined pan and bake until tender and beginning to brown, about 45 minutes to 1 hour.
5. Remove from oven and cool briefly.
6. Meanwhile, heat remaining butter in a heavy saucepan.
7. Add parsnips or carrots and onion, and saute over medium heat until golden.
8. Stir in garlic and ginger and saute a few minutes more.
9. Add stock, and simmer until the vegetables are tender, about 15 minutes.
10. When the squash or pumpkin has cooled slightly, scoop out the tender flesh and mash into the vegetable mixture.
11. Puree the mixture in a food processer or blender.
12. Return the puree to the saucepan, add milk and bring to a simmer.
13. Season with salt and pepper.
14. Reheat before serving and sprinkle each serving with coriander or parsley.

winter, unsalted butter, parsnips, onion, garlic, fresh ginger, chicken stock, milk, salt, cori ander

Taken from cooking.nytimes.com/recipes/381 (may not work)