Creamy Butternut Squash and Parsnip Soup
Paul Sirisalee
How to Make It
Step 1
Heat the oil in a medium pot over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the broth, parsnips, squash, and 1 cup water and bring to a boil. Reduce heat and simmer until the squash is tender, 12 to 15 minutes. Working in batches, puree in a blender until smooth. Stir in the lime juice.
Step 2
Serve topped with the yogurt, lime zest, and pepper.
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Kathleen Higgins
2015-09-26T15:42:52-04:00
This soup came out great. I followed ginamarie05's mods minus sweet potato, added thyme & garlic, swapped out celery stalk for celery salt since I didn't have any celery and whisked in 1 c organic 1/2 & 1/2 at the end. It's a keeper! I give it 4 stars!
ginamarie05
2014-03-18T15:36:17-04:00
Oh! I also added 1 medium sized sweet potato!
ginamarie05
2014-03-18T15:35:06-04:00
I made this recipe tonight with quite a few modifications. I also found that it was lacking in complex flavors so I added 1/2 teaspoon of marjoram and 1/2 teaspoon sage as well as a pinch of ginger. I also added 1 stalk celery, 1 small shallot and 8 ounces of Crispin hard cider. Not exactly "simple" anymore, but definitely made for a tastier soup.
delishseeker
2014-01-18T12:51:20-05:00
YUM!I am new to parsnips and wanted to try this recipe - very good! Did not have plain yogurt so used sour cream instead - quite nice!
invaderzillm
2013-11-20T08:22:40-05:00
This soup was just OK... it lacked a flavor depth, I would add garlic next time.
The amount of parsnip overpowered the butternut squash with it's sharpness, would definitely reduce the parsnip or pick really small ones.
Overall, not a recipe I'd likely make again.
