Roasted squash and parsnip soup

6 Servings

Ingredients

Quantity Ingredient
2¾ pounds Orange-Flesh Winter Squash; Such As Butternut
1 medium Leek; Trimmed; White & Green Parts, Cut Into 1/4\" Pieces
3 Cloves Garlic; Peeled And Minced
1 teaspoon Finely Grated Fresh Ginger; Or More To Taste
4 ounces Parsnips (1 Medium); Peeled, Cut Into 1/4\" Pieces
1 teaspoon Salt; Plus More To Taste
¼ teaspoon Freshly Ground Pepper; Plus More To Taste
4 cups Low Sodium Chicken Broth; Skimmed Of Fat
2 slices Whole Wheat Bread; Crusts Removed*
3 tablespoons Freshly Grated Parmesan
Olive Oil Spray

Directions

Spray a stockpot with cooking spray. Cut the squash in half lengthwise.

Remove the seeds and fiber, and peel. Cut into ½" pieces, and set aside.

Over medium-low heat, cook the leeks and garlic, covered, until softened, 3 ~ 5 minutes. Add the ginger, squash, and parsnips. Stir, and cook over medium heat 3 - 5 minutes. Add the salt, pepper, and stock. Cover and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, 12 ~ 15 minutes. Transfer half the mixture to a food processor and puree.

Return to the stockpot until warm throughout. Adjust the seasoning to taste with salt and pepper.

Meanwhile, cut the bread into ½" cubes. Toast until golden brown.

Sprinkle with the Parmesan, and return to the oven, until the cheese begins to melt. Serve the soup in individual bowls with the toasted cheese croutons on top.

NOTES : * bread slices should be ¾" Recipe by: Martha Stewart Living Magazine, 10/97 Posted to MC-Recipe Digest V1 #832 by LBotsko@... on Oct 8, 1997

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