Butternut Squash and Parsnip Soup
Butternut Squash And Parsnip Soup is an moderately easy dinner. Made with 2 tbsp. canola oil, 1 medium butternut squash, peeled and diced, 2 carrots, peeled and diced, 3 parsnips, peeled and diced and 1 small yellow onion peeled and diced, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
In a large stockpot over medium heat, warm the oil; then add the squash, carrots, parsnips and onion.
Cook the vegetables, stirring occasionally, until they are slightly tender and warmed through, about 5 minutes.
Add the thyme, coriander, chicken stock, salt, pepper, vinegar and bay leaf.
Bring the mixture to a simmer and cook until the vegetables are soft, about 20 minutes.
Remove bay leaf and thyme sprigs and purΓ©e the mixture in batches in a blender until smooth, 3 to 5 minutes.
Serves 8.
π· Perfect Pairings
Complete your meal with these
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