Roasted Squash And Parsnip Soup Recipes

SQUASH AND PARSNIP SOUP

Steps:

• Preheat the oven to 400 degrees. Quarter the squash or pumpkin and remove the seeds.
• Melt 1 tablespoon of the butter and brush it over cut surfaces of the squash or pumpkin. Place squash or pumpkin on a foil-lined pan and bake until tender and beginning to brown, about 45 minutes to 1 hour. Remove from oven and cool briefly.
• Meanwhile, heat remaining butter in a heavy saucepan. Add parsnips or carrots and onion, and saute over medium heat until golden. Stir in garlic and ginger and saute a few minutes more. Add stock, and simmer until the vegetables are tender, about 15 minutes.
• When the squash or pumpkin has cooled slightly, scoop out the tender flesh and mash into the vegetable mixture. Puree the mixture in a food processer or blender.
• Return the puree to the saucepan, add milk and bring to a simmer. Season with salt and pepper. Reheat before serving and sprinkle each serving with coriander or parsley.

BUTTERNUT SQUASH-PARSNIP SOUP WITH THYME

Steps:

• Preheat oven to 375°F. Butter large roasting pan with 1 tablespoon butter. Arrange squash pieces, skin side up, in prepared roasting pan. Add parsnips and 1/4 cup water to pan. Cover pan with foil; bake until vegetables are very tender, about 50 minutes. Cool vegetables.
• Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-low heat. Add onion and thyme; sauté until onion is tender and golden, about 10 minutes. Remove from heat.
• Scrape squash pulp into processor (discard peels); add parsnips and onion mixture. Puree until smooth. Mix in broth. Transfer mixture to heavy large saucepan. Whisk in half and half. Bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving.)

BUTTERNUT SQUASH AND PARSNIP SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour chicken broth into a large stockpot over medium-high heat; add squash, celery, apples, leek, garlic, allspice, and thyme. Bring the mixture to a simmer and cook until the vegetables are completely tender, about 30 minutes.
• While the vegetables simmer, put parsnips into a large bowl. Pour coconut oil over the parsnips and toss to coat. Spread parsnips onto a baking sheet.
• Roast parsnips until tender and browned, about 30 minutes; add to soup.
• Ladle vegetables and liquid into a blender in batches so the blender bowl is no more than half full. Hold lid in place with a towel and pulse blender a few times before leaving on to blend; puree until smooth. Repeat until all soup is pureed.
• Pour pureed soup into the pot, stir half-and-half into the soup, and cook until hot, about 5 minutes.

CREAMY ROASTED PARSNIP SOUP

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
• Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
• Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
• Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.

ROASTED-SQUASH-AND-PARSNIP SOUP

Steps:

• Preheat oven to 400 degrees, with racks in upper and lower thirds. Scoop seeds and pulp from squash; discard. (Or lightly coat seeds in oil, season with salt, and roast on a rimmed baking sheet until crisp and darkened slightly, about 20 minutes; let cool and reserve for garnish.) On a rimmed baking sheet, rub squash halves with 1 tablespoon oil and season with salt; turn cut-sides down. On another rimmed baking sheet, toss parsnips and leeks with remaining 1 tablespoon oil, season with salt, and sprinkle evenly with thyme and chopped sage; spread in a single layer.
• Roast 30 minutes. Add apples to sheet with squash, cut-sides up. Continue roasting until vegetables turn golden brown in places and are easily pierced with the tip of a knife, 15 to 20 minutes more. When cool enough to handle, scoop flesh from squash; transfer half to a blender with half of other vegetables and apples, 2 cups broth, and 1 cup water. Puree until smooth, adding more water as needed if too thick to self-level. Pour through a sieve into a pot. Repeat process with remaining vegetables, apples, broth, and 1 more cup water.
• Melt butter in a small saucepan over medium heat, swirling occasionally, until fragrant and golden brown and dark-brown sediment particles form in bottom of pan, 8 to 10 minutes. Stir brown butter into soup; season with salt and pepper. Rewarm soup over medium-low heat, stirring occasionally and adding more water as necessary until it reaches desired consistency.
• Wipe pan clean. Heat 1/4 inch of oil over medium-high. When it shimmers, add a handful of sage leaves; cook, stirring a few times, until darkened slightly, 20 to 30 seconds. Transfer to paper towels, season with salt, and let stand until cool and crisp, 2 to 3 minutes. Fry more sage as desired. Serve soup topped with crisped sage, pepitas, sesame seeds, poppy seeds, and a drizzle of oil.