Roasted Butternut Squash Soup with Sweet Potato and Parsnip
Servings 4 people
Ingredients
- 1 medium parsnip peeled and halved
- 1 medium butternut squash split and seeded
- 1 medium sweet potatoes peeled and halved
- ¾ cup heavy cream
- 1 ½ cup chicken broth
- 1 ½ cup water
- ½ teaspoon cinnamon
- ¼ teaspoon curry powder
- ½ teaspoon thyme
- ½ teaspoon salt
- ½ tsp black pepper
Instructions
- Pre-heat oven to 350 degrees. Arrange squash, potatoes, and parsnips right-side up on a baking sheet.
- Roast squash, sweet potatoes, and parsnips and squash for 30 minutes.
- Flip the vegetables and cook an additional 20 minutes. The vegetable should be tender and cut very easily.
- When finished cooking, scoop squash from skin and place in a soup pot. Place potatoes and parsnips in the pot as well.
- Add chicken broth, water, salt, pepper, curry powder, and thyme.
- Blend with an immersion blender, or place in a blender and pulse till smooth.
- Add the cream and blend. Serve.
- Optional topping: swirl a little sour cream or yogurt on top of the soup