Tuesday, April 1, 2014

Roasted Parsnip and Butternut Squash Soup

Guys. I did it again. Remember how I got lost running around frazzled getting ready for my birthday party? It happened again last week. This is getting slightly ridiculous. Only this time I wasn't so frazzled. Oy vey. Tyler finds it amusing and slightly annoying how bad I am at directions. He thinks I'm just absent-minded. I like to think it's due to all the other genius going on in my head.

Onto the food. I know. Another post about soup. Trust me, I'd rather be eating a nice fresh salad right now. But lettuce from Mexico? No Thanks. So soup it is. Plus, this is just too good not to share.

I had some parsnips languishing in the fridge along with half a squash. I'm sure I'd had a plan for those parsnips when I bought them a couple of weeks ago, but whatever that plan was, it never happened. What to do with them? My go-to is always to roast vegetables. My Roasted Cauliflower Soup worked so well that I thought I'd try that with the roasted squash and parsnips. Success! Some Parmesan cheese finishes it off nicely. As well as a slice of freshly baked bread warm from the oven... with a schmear of butter... mmmm...

I've been making bread every week. This past week was Almost No-Knead Bread from America's Test Kitchen. It's fantastic. One tip though- it's a super easy recipe but it does need an overnight rise. Plan accordingly.

I'm all about the no-knead bread lately. I think I made Food52's recipe for No-Knead Sandwich Bread six weeks in a row. Yeah. We like bread in this house. Is there a Bread-aholics Anonymous? I may join. Oops... I just ruined the anonymous part, didn't I?

Serves 4
An Amy Original
  • 1 lb parsnips, peeled and cut into chunks
  • 1 small butternut squash, peeled, seeded, cut into chunks
  • 1 tsp dried thyme
  • olive oil
  • salt and pepper
  • 1 onion, sliced
  • 5 cups chicken or vegetable stock
  • 1/2 cup finely grated Parmesan cheese
Heat oven to 400 degrees F. Toss parsnips and squash with a drizzle of oil, thyme, salt and pepper to taste. Spread in an even layer on a baking sheet. Roast on middle rack of oven 10 minutes. Stir, ensuring browned sides are flipped, and return pan to oven for another 10 minutes.

Meanwhile heat a soup pot over medium heat. Add a drizzle of olive oil and onions. Cook until just starting to brown. Add stock and roasted vegetables. Bring to a boil then lower to a simmer until vegetables are soft, about 10 minutes. Turn off heat and cool slightly.

Transfer everything to blender with Parmesan and blend until smooth, adding some water if soup is too thick. Serve immediately or refrigerate until serving.

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