Snow. Christmas time. Cold weather. Winter. It is all upon us. Whether you interpret those as good things is up to you. What all those things can also mean is delicious, hearty, comfort food, good for warming you up from the inside. That means soup. Heart warming, tasty, comforting, nourishing. Nothing like a big bowl of hot soup to warm the soul, and put a smile on your face in the winter.
Butternut squash soup is a classic. Simple and delicious. In this version, I added parsnips and allspice for a little different flavour palette. I quite like how it turned out. Incorporating butternut squash and parsnips together is a great way to continue cooking with local foods in the winter. The summer and fall months which bring tons of fresh produce are behind us for this year, but there are some local foods still available.
I bought 2 massive butternut squash at the market. Check out the picture below that shows how big. The smaller more regular butternut squash is one my roommate bought at the supermarket. That is a big squash. It weighed about 2.3 kg before being peeled and I used the whole thing in this soup. I still have one large squash in my kitchen waiting for me to create something special. So, I will let you know when I do.
What are your favourite dishes to make and/or eat with butternut squash?
Happy Holidays to everyone.
Roasted Butternut Squash and Parsnip Soup
Note: For those without a kitchen scale. I used one huge butternut squash that weighed about 2.3 kg. You can also use two smaller ones. 450 g of parsnips will be about 3-5 parsnips depending on their length and thickness.
2.5 kg butternut squash, peeled-seeded-chopped (about 2 kg after being peeled and de-seeded)
450 g parsnips, peeled and chopped (about 400g after being peeled)
1 large onion, chopped
2 medium carrots, peeled and chopped
2 celery ribs, chopped
1 teaspoon allspice
salt and pepper to taste
8 cups of water
olive oil or coconut oil
Preheat oven to 450F.
Lay the chopped butternut squash and parsnips out in a large roasting pan. Drizzle with a little oil and add a pinch of salt.
Roast for about 30-40 minutes until soft and golden, stirring a couple times throughout.
Heat a large stock pot to medium, and add a tablespoon of coconut oil, the onion, carrots, celery and a pinch of sea salt and pepper.
Saute for 7-10 minutes until translucent. Add the allspice and mix well. Cook for another minute or so. Now add the roasted butternut squash, parsnips and water.
Cover and bring to a boil. Reduce heat to medium-low and simmer for about 40 minutes. Remove from heat and puree with an immersion (hand) blender until smooth, or blend in batches in an upright blender.
Taste and adjust seasoning.
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