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.
Pureed Parsnip and Butternut Soup
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 T grated fresh ginger*
1 tsp salt
1/4 tsp pepper
1/2 cup cream (optional)
Place all the ingredients except cream in a large pot. Cover and simmer for about 20 minutes, until the vegetables are fork tender.
Transfer to a blender and puree until smooth.
After ladling the soup into bowls, pour 2 T. cream over the top of each bowl and gently swirl it in. Top with grated cheese and minced parsley. It’s also good with a dollop of sour cream or herb pesto.
Yields about 4 1/2 cups soup.
**Want to know my trick for always having fresh ginger on hand and ready to use? https://www.glorygarden.org/blog/2018/1/25/my-secret-ginger-trick