I wanted to create a super-simple, family-friendly recipe using parsnips, so I came up with this soup. After the work of cutting the vegetables is done, it is pretty much hands-off.
3 cups chicken broth
1/2 lb butternut squash (or any other kind of winter squash that you like) peeled and cut into 1/2" cubes, (about 2 cups)
1/2 lb parsnips, cut into 1/2" pieces (about 2 cups)
1/2 cup chopped onions
1 minced garlic clove
1 tsp grated fresh ginger*
1/2 tsp salt
1/8 tsp pepper
Place all the ingredients in a pot. Cover and simmer for about 30 minutes, until the vegetables are fork tender. Transfer to a blender and puree until smooth. Serve with grated cheese, a dollop of sour cream, and/or pesto.
*Tip: I like to peel knobs of ginger and keep them in a ziploc bag in the freezer. When I need some, I just take a piece of ginger out of the freezer and grate on a microplane. It is actually easier to grate when it's frozen, rather than fresh. If I don't use the whole chuck of ginger, I throw it back into the freezer for another time.