This recipe for Butternut Squash soup, which I found in a Williams Sonoma catalog many years ago, is my absolute favorite. That’s probably why I have turned to it time and time again. It is simple to prepare and satiates the appetite. Rich in nutrients, butternut squash, which is available all year long, is a wonderful source of beta carotene and is also a good source of vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, and manganese. If that doesn’t convince you, I don’t know what will. Enjoy this soup all year round for its heartiness and savory flavor.
- 1 medium butternut squash, peeled and diced
- 2 carrots, peeled and diced
- 3 parsnips, peeled and diced
- 1 small onion
- 3 sprigs fresh thyme
- 1/2 teaspoon ground coriander
- 6 cups vegetable stock
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons champagne vinegar
- 1 bay leaf
- In a large stockpot, 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 a blender until smooth. Return to pot and serve hot!