I had a craving for soup over New Years, and for some reason a squash apple soup was on my mind. However, I did have parsnips available, so I thought “Why not make a squash and parsnip soup?”
Here is the result.
1 tablespoon of oil of your choice (I used coconut)
1/4 cup chopped onion
8 ounces of parsnips (2 large)
2 medium apples
1 16 oz bag of frozen butternut squash (you could use fresh, I am lazy).
3 cups of vegetable broth
1/4 cup evaporated skim milk.
salt and pepper
Once the onions are translucent (5 to 10 minutes, or as long as it takes to chop the parsnips and apples), add the parsnips.
Cook for 2 or 3 minutes, then add the veggie broth.
Bring to a boil, then simmer for 10 minutes. This is just to give the parsnips a head start on cooking. After 10 minutes, add the apples and the squash. I would suggest you use a larger pot…
Bring back to a boil, then reduce heat, cover, and simmer for 20 minutes. This may vary depending on how small you chopped the parsnips. When the parsnips are soft, they will be translucent. Not sure if you can see this or not.
Now time to put the spurs to it!
You can either batch process this in a blender or food processor if you don’t have an immersion blender.
After the soup is smooth, add in the evaporated skim milk.
This just adds the illusion of heavy cream. Rewarm if necessary. Add salt and pepper to taste and serve!
Good with crumbled crackers on top – or I bet a drizzle of maple syrup would be awesome! This soup has a really full parsnip flavor to it, which is sort of like a carrot. Tasty.
Makes 6 cups of soup.
Calories per cup: 139.1
Total Fat 2.4
Total Carbohydrate 24.3
Dietary Fiber 3.3