Title: Roasted Squash and Parsnip Soup
Categories: Soup Vegetable
Yield: 6 Servings

2 3/4	lb	Orange-flesh winter squash; such as butternut
1	md	Leek; trimmed; white &
		; green parts, cut
		; into 1/4"

ieces Pieces 3 cloves garlic; peeled and : -minced 1 ts finely grated fresh ginger; : -or more to taste 4 oz parsnips (1 medium); peeled, : -cut into : ; 1/4" pieces 1 ts salt; plus more to taste 1/4 ts freshly ground pepper; plus : -more to taste 4 c low sodium chicken broth; : -skimmed of fat 2 sl whole wheat bread; crusts : -removed* 3 tb freshly grated parmesan : olive oil spray

Spray a stockpot with cooking spray. Cut the squash in half lengthwise. Remove the seeds and fiber, and peel. Cut into 1/2" pieces, and set aside.

Over medium-low heat, cook the leeks and garlic, covered, until softened, 3 ~ 5 minutes. Add the ginger, squash, and parsnips. Stir, and cook over medium heat 3 - 5 minutes. Add the salt, pepper, and stock. Cover and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, 12 ~ 15 minutes. Transfer half the mixture to a food processor and puree. Return to the stockpot until warm throughout. Adjust the seasoning to taste with salt and pepper.

Meanwhile, cut the bread into 1/2" cubes. Toast until golden brown. Sprinkle with the Parmesan, and return to the oven, until the cheese begins to melt. Serve the soup in individual bowls with the toasted cheese croutons on top.

NOTES : * bread slices should be 3/4" Posted to MM-Recipes Digest V4 #7 by Bill Spalding on Sep 21, 1997

Recipe by: Martha Stewart Living Magazine, 10/97

previous

next