Butternut Squash-Parsnip Soup With Thyme
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
58
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375°F
2
Butter large roasting pan with 1 tablespoon butter
3
Arrange squash pieces, skin side up, in prepared roasting pan
4
Add parsnips and 1/4 cup water to pan
5
Cover pan with foil; bake until vegetables are very tender, about 50 minutes
6
Cool vegetables
7
Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-low heat
8
Add onion and thyme; sauté until onion is tender and golden, about 10 minutes
9
Remove from heat
10
Scrape squash pulp into processor (discard peels); add parsnips and onion mixture
11
Puree until smooth
12
Mix in broth
13
Transfer mixture to heavy large saucepan
14
Whisk in half and half
15
Bring to simmer
16
Season with salt and pepper
17
(Can be prepared 1 day ahead
18
Cover and refrigerate
19
Rewarm before serving
20
) Preheat oven to 375°F
21
Butter large roasting pan with 1 tablespoon butter
22
Arrange squash pieces, skin side up, in prepared roasting pan
23
Add parsnips and 1/4 cup water to pan
24
Cover pan with foil; bake until vegetables are very tender, about 50 minutes
25
Cool vegetables
26
Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-low heat
27
Add onion and thyme; sauté until onion is tender and golden, about 10 minutes
28
Remove from heat
29
Scrape squash pulp into processor (discard peels); add parsnips and onion mixture
30
Puree until smooth
31
Mix in broth
32
Transfer mixture to heavy large saucepan
33
Whisk in half and half
34
Bring to simmer
35
Season with salt and pepper
36
(Can be prepared 1 day ahead
37
Cover and refrigerate
38
Rewarm before serving)