I found this recipe a few years ago inside a Williams Sonoma catalogue. It has become one of the most popular soups I have ever made, and I have given the recipe to many of my friends. Moral of the story, don’t be so quick to toss out these catalogues, because you never know!
1 medium butternut squash peeled and diced
2 carrots peeled and diced
3 parsnips peeled and diced
1 small onion
3 sprigs fresh thyme
½ tsp ground coriander
6 cups vegetable stock
1/2 tsp salt
1/2 tsp pepper
2 tablespoons champagne vinegar
1 bay leaf
In a large stock pot, sprayed with Pam, over medium heat, warm 1 tablespoon of canola oil.
Add the squash, carrots parsnip and onions.
Cook the veggies until they are slightly tender and warmed through…approximately 5 minutes
Add the thyme, coriander, stock, salt, pepper, vinegar and bay leaf.
Simmer and cook until the veggies are soft…approximately 20 minutes.
Remove bay leaf and thyme sprigs.
Puree in batches in blender until smooth.