This creamy soup is one of my favourite soups to make during Fall. As soon as I see butternut squash at the supermarket, my excitement kicks in.
With the addition of sweet potato and parsnip, these Fall veggies add flavour and helps to make this soup thick and creamy.
Ingredients
1 butternut squash
1/2 tbsp extra virgin olive oil
1 large garlic clove -finely grated
2 medium parsnip -peeled and diced
1 large sweet potato -peeled and cut into cubes
1 (900 ml) container vegetable broth
3 cups water
4 bay leaves
Salt and black pepper to taste
Dash of cayenne pepper
Directions
- Pre-heat the oven to 425 degrees F.
- Line a large cookie sheet with parchment paper.
- Cut the butternut squash in half and scoop out the seeds. Cut slits in the hollow part to let steam out. Place on the parchment paper curve side up.
- Roast for 40-50 minutes.
- Remove from the oven and cool.
- Scoop out the squash and cut into pieces.
- Put the extra virgin olive oil and garlic in a pot and heat on medium. Mix well and cook for a minute or two.
- Add in the remaining ingredients and increase the heat to bring to a boil.
- Reduce the heat to medium and cook for 1 hour.
- Reduce the heat a little if needed. There should only be a soft boil.
- Remove the bay leaves and puree the contents of the pot.
- Add in a little more water if the soup is too thick.
- Purée until the soup is creamy.
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