This is a squash soup I put together one fall, with left over roasted squash. The parsnip adds a little complexity with a hint of spicy sweetness, but feel free to leave it out if you’re not a fan of parsnips. For a non-dairy squash soup with more of an exotic flair, try our Curried Butternut Soup with Coconut.
1 small onion
2 cloves garlic
A good swirl of Olive Oil
1 cup Roasted Squash, mashed
1 small Parsnip, grated
2 cups Chicken Stock
1 cup Half and Half
2-4 Tbsp Apple Cider
1. Over medium hear, sautee onion in olive oil until golden. Add garlic and parsnip. Continue to cook for a minute, until the garlic is lightly golden. Pour in the chicken stock and apple cider. Stir in the squash and simmer 5 – 10 minutes. Reduce temperature to low and gently stir in the cream. Cook until heated through. Enjoy!
2. Serving suggestion: For a smoother soup, puree with an immersion blender, or carefully in a regular blender.
Note: I made this for Christmas Eve dinner one year with a swirl of homemade creme fraiche on top. The end result was beautiful little bowls of elegant and earthy, savory with a little sweetness. Creme fraiche, which is kind of like a thin sour cream I guess, is easy to make and it’s fun having a delicious and unusual ingredient in the fridge.