This recipe is by my very good friend, Joanne Mosconi (aka The Chef’s Daughter, @thechefsdaughternyc). Scrumptious and filling, this soup features butternut squash, onions and parsnip.
- 1 large butternut squash (leave it whole, or
halved vertically and seeds removed)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 shallot, finely chopped
- 3 garlic cloves, finely chopped
- 1 parsnip, finely chopped
- Pinch of nutmeg
- Salt and pepper to season
- 4 cups vegetable or chicken broth
- 1 tablespoon butter (optional)
PREPARATION AND COOKING INSTRUCTIONS
- Preheat the oven to 400° F and line a baking sheet with parchment paper.
- Place the squash on the pan whole, or if you prefer, halved. If halved, drizzle a little olive oil on top and season with salt and pepper. Turn it face down. (I honestly roast it whole and cut it midway thru the roasting process. I find it easier to handle the squash.) Roast in the oven for 50-60 minutes. I like to get the flesh a little brown.
- Remove from oven and rest until cool enough to handle.
- Once it has cooled, remove flesh and transfer to a bowl and set aside.
- In a large soup pot, heat up the olive oil and sauté the onions and shallots until softened.
- Add the garlic and cook until fragrant.
- Add the parsnip and cook until softened.
- Add the butternut squash.
- Season with nutmeg, salt and pepper.
- Add the broth and bring to a boil. Reduce heat and cook for 15 minutes more.
- Remove from heat to blend. I like using an immersion blender. Blend until creamy. If you think your soup is too thick, you can always add a little more broth or even some water to thin it out. I usually add a little drizzle of olive oil on top before I am ready to serve it, but if butter is your jam, throw a drop of butter and swirl into the soup for an extra bit of yum.
- Add any additional seasoning if needed and serve. This soup tastes even better the next day. Enjoy!