While most of the country is suffering from crazy cold weather thanks to the polar vortex sweeping on in like it owns the place, I hope you’re all staying warm while enjoying a big bowl of steaming hot soup. We’re just shy of the freaky cold weather but that hasn’t stopped me from filling my belly with delicious bowls of Roasted Parsnip & Butternut Squash Soup. Thick and hearty, this soup has become one of my favorites, a little bit of sweetness from the veggies, some savoury rich flavor from the herbs and all kinds of ‘get in my belly!’ goodness. I’m pretty sure that roasting vegetables is becoming one of my favorite past times, it just makes them so much yummier!Care for the recipe? Well then you should most definitely head on over to Sarah’s blog, My Darling Vegan. While Sarah is away spending time with her new little boy, I’ve taken over for the day to share this easy, healthy and delicious recipe!
ROASTED PARSNIP & BUTTERNUT SQUASH SOUP
A delicious and creamy roasted parsnip and butternut squash soup recipe blended with sautéed onions and tart apples.
- 1 1/2 pounds butternut squash, peeled & cut into ½-inch pieces
- 1 pound parsnips, peeled & cut into 3-inch long pieces
- 1/2 apple, cored & roughly chopped
- 1 onion, roughly chopped
- 2 cloves garlic, pressed
- salt & pepper
- olive oil
- 4 to 6 cups chick-un or vegetable broth
- 1 1/2 teaspoons thyme
- 1/4 teaspoon powdered sage
- 1/2 teaspoon tarragon
- salt and pepper, to taste
- Preheat over to 400 degrees F.
- In a large bowl, combine the butternut, parsnip, apple, onion, garlic, salt and pepper. Drizzle with enough oil to lightly coat and toss together. Evenly spread on a baking sheet lined with parchment paper and roast the vegetables for 45 minutes, tossing giving them a toss once or twice. Remove from oven and let cool slightly.
- Transfer the vegetables to a blender, alternatively, if you have a hand blender, transfer them to a large pot. Add 4 cups of broth and blend until smooth. Transfer to a large pot and bring to a low simmer. Add the thyme, sage, tarragon, salt and pepper. Add additional broth to reach the consistency you prefer, I like thick soup, so only used 4 to 4 ½ cups. Simmer until heated though and serve.
4.For topping: Sauté a chopped apple, pumpkin seeds, sage in some oil.