Parsnip and Butternut Soup

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.

Parsnip Butternup Soup.JPG

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.

Cut up your vegetables like so and place in the pot to simmer.

Cut up your vegetables like so and place in the pot to simmer.