Name: Butternut Squash-Parsnip Soup with Thyme
Yield: Serves 6
Ingredients: 3 tablespoons butter; 1 2-pound butternut squash, unpeeled, halved lengthwise, seeded, cut into 8 pieces; 1 pound parsnips, peeled, cut crosswise into 2-inch pieces, thick end pieces cut lengthwise in half; 1/4 cup water; 1 onion, halved, thinly sliced; 2 teaspoons minced fresh thyme or 3/4 teaspoon dried; 4 cups canned low-salt chicken broth; 1 cup half and half

Recipe information

Yield
Serves 6

Ingredients

3 tablespoons butter

1 2-pound butternut squash, unpeeled, halved lengthwise, seeded, cut into 8 pieces

1 pound parsnips, peeled, cut crosswise into 2-inch pieces, thick end pieces cut lengthwise in half

1/4 cup water

1 onion, halved, thinly sliced

2 teaspoons minced fresh thyme or 3/4 teaspoon dried

4 cups canned low-salt chicken broth

1 cup half and half

Preparation

Step 1
Preheat oven to 375°F. Butter large roasting pan with 1 tablespoon butter. Arrange squash pieces, skin side up, in prepared roasting pan. Add parsnips and 1/4 cup water to pan. Cover pan with foil; bake until vegetables are very tender, about 50 minutes. Cool vegetables.
Step 2
Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-low heat. Add onion and thyme; sauté until onion is tender and golden, about 10 minutes. Remove from heat.
Step 3
Scrape squash pulp into processor (discard peels); add parsnips and onion mixture. Puree until smooth. Mix in broth. Transfer mixture to heavy large saucepan. Whisk in half and half. Bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving.)

TagsSoup Soup/Stew Butternut Squash Squash Vegetable Parsnip Root Vegetable Thyme Herbs & Spices Main Starter Dinner Lunch Gluten Free Nut Free Make Ahead Food Processor Fall Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes