Perfect for chilly days… a recipe for roasted veggie soup, created on a winter day with what I had on hand.
2 cups Parsnips, peel and 1/2 inch diced
2 cups butternut squash, peeled and 1/2 inch diced
Olive oil
Salt and pepper
1 medium Fuji apple, peeled and 1/4 inch diced
1 large Shallot, finely diced
2 tablespoons Butter
1 tablespoon Olive oil
3-4 Fresh thyme sprigs, plus more for garnish.
4 to 6 cups Chicken stock
2 naval Oranges, divided
Sour cream, or crème fraîche (optional)
Preheat oven to 400°F
Place cubed parsnips and butternut squash on a baking sheet. Toss with olive oil, salt and pepper. Roast for 30 to 40 minutes, or until edges are golden.
Meanwhile, place a medium Dutch oven on the stove over medium heat. Add butter, olive oil, shallot, and apple. sauté until shower and apple or soft. Add the roasted vegetables and chicken stock. Bring to a simmer, and cook for 15 to 20 minutes. Using a potato, masher or blender, pulverize the soup into a smoother purée as desired. Squeeze the juice of 1/2 a navel, orange into the pot, and stir to combine.
Serve soup with more orange wedges, a dollop of crème fraîche or sour cream, fresh cracked pepper, and a thyme sprig. Enjoy!
