Butternut Squash and Parsnip Soup

By

28 likes 27 klips

Oh my gourd...this soup is a perfect, hearty cold weather dish.

2tcCh8HNin Kitchenbowl
Prep Time

15 min

PT15M
Cook Time

45 min

PT45M
Wait Time

--

PT0S PT1H
Butternut Squash and Parsnip Soup

Ingredients

Serves 6
6 servings Serves

Instructions

Step 1

Heat vegetable oil in a medium sized soup pot (I used a 3 quart) over medium-high heat. Add onions, garlic, and ginger.

Heat vegetable oil in a medium sized soup pot (I used a 3 quart) over medium-high heat. Add onions, garlic, and ginger.

Step 2

Sauté 3 minutes until onions are softened. Add 2 cups water, coconut milk, kosher salt, red pepper flakes, squash, parsnip and lemongrass; bring to a boil.

 Sauté 3 minutes until onions are softened. Add 2 cups water, coconut milk, kosher salt, red pepper flakes, squash, parsnip and lemongrass; bring to a boil.

Step 3

...Cover, and reduce heat to medium. Let it simmer 15-20 minutes, until squash and parsnip is tender.

...Cover, and reduce heat to medium. Let it simmer 15-20 minutes, until squash and parsnip is tender.

Step 4

Transfer hot soup to a blender and blend, or use an immersion blender in the pot on low speed. Once the soup is smooth and creamy, serve immediately.

Transfer hot soup to a blender and blend, or use an immersion blender in the pot on low speed. Once the soup is smooth and creamy, serve immediately.

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About the Creator

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anniew

Former food professional and Betty Crocker Test Kitchens alumni. Portfolio: janniewang.com Blog: fritesandfries.com Instagram: instagram.com/j.anniewang

Butternut Squash and Parsnip Soup

Butternut Squash and Parsnip Soup

By anniew

Oh my gourd...this soup is a perfect, hearty cold weather dish.

Prep Time

15 min

Cook Time

45 min

Wait Time

--

Ingredients

Serves 6

Instructions

Heat vegetable oil in a medium sized soup pot (I used a 3 quart) over medium-high heat. Add onions, garlic, and ginger.

Step 1

Heat vegetable oil in a medium sized soup pot (I used a 3 quart) over medium-high heat. Add onions, garlic, and ginger.

 Sauté 3 minutes until onions are softened. Add 2 cups water, coconut milk, kosher salt, red pepper flakes, squash, parsnip and lemongrass; bring to a boil.

Step 2

Sauté 3 minutes until onions are softened. Add 2 cups water, coconut milk, kosher salt, red pepper flakes, squash, parsnip and lemongrass; bring to a boil.

...Cover, and reduce heat to medium. Let it simmer 15-20 minutes, until squash and parsnip is tender.

Step 3

...Cover, and reduce heat to medium. Let it simmer 15-20 minutes, until squash and parsnip is tender.

Transfer hot soup to a blender and blend, or use an immersion blender in the pot on low speed. Once the soup is smooth and creamy, serve immediately.

Step 4

Transfer hot soup to a blender and blend, or use an immersion blender in the pot on low speed. Once the soup is smooth and creamy, serve immediately.

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