Squash and Parsnip Soup

Name: Squash and Parsnip Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 3 pounds winter squash, like acorn or butternut, or pumpkin; 3 tablespoons unsalted butter; 4 parsnips, peeled and chopped (carrots may be substituted); 1 medium-size onion, peeled and chopped; 1 tablespoon minced garlic; 1 tablespoon minced fresh ginger; 3 cups chicken stock; 2 cups milk; Salt and freshly ground black pepper to taste; 2 tablespoons minced fresh cori ander, or parsley

By Florence Fabricant

Updated Oct. 12, 2023

Total Time: 1 hour 30 minutes
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Rating: 4(30)
Comments: Read comments

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Ingredients

Yield:8 servings

3pounds winter squash, like acorn or butternut, or pumpkin
3tablespoons unsalted butter
4parsnips, peeled and chopped (carrots may be substituted)
1medium-size onion, peeled and chopped
1tablespoon minced garlic
1tablespoon minced fresh ginger
3cups chicken stock
2cups milk
Salt and freshly ground black pepper to taste
2tablespoons minced fresh cori ander, or parsley

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 400 degrees. Quarter the squash or pumpkin and remove the seeds.
Step 2
Melt 1 tablespoon of the butter and brush it over cut surfaces of the squash or pumpkin. Place squash or pumpkin on a foil-lined pan and bake until tender and beginning to brown, about 45 minutes to 1 hour. Remove from oven and cool briefly.
Step 3
Meanwhile, heat remaining butter in a heavy saucepan. Add parsnips or carrots and onion, and saute over medium heat until golden. Stir in garlic and ginger and saute a few minutes more. Add stock, and simmer until the vegetables are tender, about 15 minutes.
Step 4
When the squash or pumpkin has cooled slightly, scoop out the tender flesh and mash into the vegetable mixture. Puree the mixture in a food processer or blender.
Step 5
Return the puree to the saucepan, add milk and bring to a simmer. Season with salt and pepper. Reheat before serving and sprinkle each serving with coriander or parsley.

Ratings

4 out of 5

30 user ratings

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Comments

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Sarah K1 year ago

I tossed the parsnips in a little oil, roasted till they were browned ( while the pumpkin was roasting) then added to the stock, garlic and ginger. Pumpkin, not squash. Used all chicken stock (no milk) plus about 1/4 tsp hot pepper flakes and 2 tbsp maple syrup. Finished with 2tsp Garam Marsala. Tasty, not bland.

fay wouk6 years ago

I made this recipe, except that I wanted it to be dairy free so I used margarine and light coconut milk in place of the butter and milk. It tasted great, but was so thick it was more like a porridge than a soup. I had to add another 4 cups of liquid to get a soup consistency, and since I just added water at the end, it ended up diluting the flavor too much. Next time I would make it with more broth, and more coconut milk, and I still might increase the ginger and garlic.

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