This soup is so flavorful and perfect for a cold and snuggly day! It’s hearty and filling, with a slight taste of curry. It takes about an hour of prep time total, with about 30 minutes of roasting- which makes your house smell delicious btw! The picture below definitely does not do this soup justice. You’ve just gotta try it yourself! This recipe makes a lot of soup to feed your friends, or just have some leftovers for the next day. Enjoy!
Roasted Butternut and Parsnip Soup
- 1 butternut squash, peeled and chopped into 1 1/2 to 2 inch pieces
- 4 medium to large parsnips, peeled and chopped into large chunks
- 2 yellow onions, peeled and cut into 8 wedges each
- 2 leeks, chopped and washed well (discarded the dark green tops)
- 2 garlic cloves, chopped
- 1 1/2 teaspoons of curry powder
- 1 teaspoon of ground cumin
- 1/2 to 1 teaspoon of cayenne pepper
- salt and pepper to taste
- olive oil
- 48 ounces (6 cups) of low salt chicken broth or vegetable broth
Place butternut squash, parsnips, and onions in a roasting pan. Sprinkle liberally with salt, pepper and olive oil.
Roast in a preheated oven of 425 degrees for 30 to 45 minutes, stirring midway.
When the roasting veggies are almost done, saute the leeks in some olive oil until they are soft in a large soup pot on medium heat. Add the garlic, curry powder, cumin and cayenne and saute for 1 or 2 minutes.
Then add the roasted veggies and stir.
Add the 6 cups of chicken or veggie broth and bring to a simmer.
Process in food processor, blender or hand blender until smooth. I used a blender, blending it in two sections, then transferred it back to the pot. Add more broth or water if you think it is too thick.
Taste and add more curry, cumin, cayenne, salt or pepper if desired.
I ate it plain with some wheat bread for dipping, but try topping it with some toasted pepitas!
Source: Sweet Savory Planet