Butternut Squash Soup
By adding some unique toppings to this classic soup, you bring it to a greater level of tasty sophistication.
Start with a butternut squash. Preheat the oven to 350°F. Cut the squash in half lengthwise and scrape out the seeds. Place squash halves, cut side up, on a rimmed baking sheet. Roast in oven until squash turns a golden color, 1 – 1 1/2 hours. If you prefer, you can buy a one-pound package of butternut squash cubes and roast them on a baking sheet covered with parchment paper.
While squash is baking, sauté onion, carrots, celery and garlic in water or vegetable broth. When squash is done, scoop out the flesh (or the cubes) and add it to the skillet with two cups of vegetable broth. Bring to a boil and then lower heat. Simmer for about 30 minutes.
Transfer mixture to a blender, add salt and pepper, and blend until smooth. Pour the creamed mixture back into skillet and stir in an additional two cups of vegetable broth and heat until warm.
Slice a parsnip into thin slices. Cook in a hot nonstick skillet, stirring often, until edges are browned and crispy.
Divide soup among four bowls. Top with parsnip crisps, parsley sprinkles and pomegranate seeds (arils).
A classic favorite with a level of sophistication. Adapted from a recipe by Marissa & Matt Hermer.
Author: CoffeesBrewing
Recipe type: Soup
Serves: 2 servings
INGREDIENTS
· 1 butternut squash, halved lengthwise and seeded, or 1 lb. butternut squash cubes
· ¼ cup chopped yellow onion
· ¼ cup chopped carrots
· ¼ cup chopped celery
· 2 medium garlic cloves, finely chopped
· 4 cups vegetable broth, (divided)
· ¼ teaspoon salt
· ¼ teaspoon pepper
· 1 parsnip, thinly sliced
· ¼ cup parsley, minced
· 1 tablespoons pomegranate seeds (arils)
INSTRUCTIONS
1. Preheat oven to 350 degrees F
2. Place squash halves (or cubes), cut side up, on a rimmed baking sheet lined with parchment paper. Bake until fork-tender. (About 1-1½ hours for halves or 30-45 minutes for cubes.)
3. Scoop flesh from squash and transfer to a bowl.
4. While squash is baking, add onion, carrots, celery and garlic to a nonstick skillet or stock pot with a small amount of water or vegetable broth. Cook and stir for about 5 minutes.
5. Stir in baked squash and add 2 cups vegetable broth.
6. Bring to a boil; reduce heat and simmer for 30 minutes.
7. Transfer mixture to a blender. Secure lid, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth. Stir in salt and pepper.
8. Pour back into pan and add the additional 2 cups vegetable broth. Heat until warm.
9. In another heated nonstick skillet, add the parsnip slices; cook, stirring often, until edges are browned and crispy, 1-2 minutes.
10. Divide soup into 2 bowls. Top with parsnips, parsley and pomegranate arils.
