• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Roasted Squash and Parsnip Soup

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 2 3/4 lb Orange-Flesh Winter Squash;
  • -Such As Butternut
  • 1 md Leek; Trimmed; White & Green
  • -Parts, Cut Into 1/4" Pieces
  • 3 Cloves Garlic; Peeled And
  • -Minced
  • 1 ts Finely Grated Fresh Ginger;
  • -Or More To Taste
  • 4 oz Parsnips (1 Medium); Peeled,
  • -Cut Into 1/4" Pieces
  • 1 ts Salt; Plus More To Taste
  • 1/4 ts Freshly Ground Pepper; Plus
  • -More To Taste
  • 4 c Low Sodium Chicken Broth;
  • -Skimmed Of Fat
  • 2 sl Whole Wheat Bread; Crusts
  • -Removed*
  • 3 tb Freshly Grated Parmesan
  • Olive Oil Spray


Spray a stockpot with cooking spray. Cut the squash in half lengthwise.
Remove the seeds and fiber, and peel. Cut into 1/2" 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 1/2" 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 3/4"

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