Try this Roasted Squash and Parsnip Soup recipe, or contribute your own.

Still searching for what to cook ?

Name: Roasted Squash and Parsnip Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 ts Fresh Ginger Finely Grated; 4 oz Parsnips (1 Medium); Peeled; 4 c Low Sodium Chicken Broth;; 3 cloves Garlic Peeled And; Olive Oil Spray; 3 tb Grated Parmesan fresh; 1/4 ts Pepper Freshly Ground; 1 ts Salt Plus More To Taste; 2 3/4 lb Orange-Flesh Winter Squash;; 1 md Leek Trimmed; White & Green; 2 sl Whole Wheat Bread Crusts

Find the most delicious recipes here

INGREDIENTS

1 ts Fresh Ginger ; Finely Grated
4 oz Parsnips ; (1 Medium); Peeled
4 c Low Sodium Chicken Broth;
3 cloves Garlic ; Peeled And
Olive Oil Spray
3 tb Grated Parmesan ; fresh
1/4 ts Pepper ; Freshly Ground
1 ts Salt ; Plus More To Taste
2 3/4 lb Orange-Flesh Winter Squash;
1 md Leek ; Trimmed; White & Green
2 sl Whole Wheat Bread ; Crusts

Servings

INSTRUCTIONS

Spray a stockpot with cooking spray. Cut the squash in half lengthwise. Remove the seeds and fiber, and peel. Cut into 1/2" pieces, and set aside. Over medium-low heat, cook the leeks and garlic, covered, until softened, 3 ~ 5 minutes. Add the ginger, squash, and parsnips. Stir, and cook over medium heat 3 - 5 minutes. Add the salt, pepper, and stock. Cover and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, 12 ~ 15 minutes. Transfer half the mixture to a food processor and puree. Return to the stockpot until warm throughout. Adjust the seasoning to taste with salt and pepper. Meanwhile, cut the bread into 1/2" cubes. Toast until golden brown. Sprinkle with the Parmesan, and return to the oven, until the cheese begins to melt. Serve the soup in individual bowls with the toasted cheese croutons on top. NOTES : * bread slices should be 3/4" Recipe by: Martha Stewart Living Magazine, 10/97 Posted to MC-Recipe Digest V1 #832 by LBotsko@aol.com on Oct 8, 1997

NOTES

Alert editor

Roasted Squash and Parsnip Soup

1 ts Fresh Ginger Finely Grated
4 oz Parsnips (1 Medium); Peeled
4 c Low Sodium Chicken Broth;
3 cloves Garlic Peeled And
 Olive Oil Spray
3 tb Grated Parmesan fresh
1/4 ts Pepper Freshly Ground
1 ts Salt Plus More To Taste
2 3/4 lb Orange-Flesh Winter Squash;
1 md Leek Trimmed; White & Green
2 sl Whole Wheat Bread Crusts

Spray a stockpot with cooking spray. Cut the squash in half lengthwise.  Remove the seeds and fiber, and peel. Cut into 1/2" pieces, and set aside.    Over medium-low heat, cook the leeks and garlic, covered, until softened, 3  ~ 5 minutes. Add the ginger, squash, and parsnips. Stir, and cook over  medium heat 3 - 5 minutes. Add the salt, pepper, and stock. Cover and bring  to a boil. Reduce to a simmer and cook until the vegetables are tender, 12  ~ 15 minutes. Transfer half the mixture to a food processor and puree.  Return to the stockpot until warm throughout. Adjust the seasoning to taste  with salt and pepper.    Meanwhile, cut the bread into 1/2" cubes. Toast until golden brown.  Sprinkle with the Parmesan, and return to the oven, until the cheese begins  to melt. Serve the soup in individual bowls with the toasted cheese  croutons on top.    NOTES : * bread slices should be 3/4"    Recipe by: Martha Stewart Living Magazine, 10/97    Posted to MC-Recipe Digest V1 #832 by LBotsko@aol.com on Oct 8, 1997

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (414g)
Recipe Makes: 6

Calories: 148
Calories from Fat: 15 (10%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.3g
Cholesterol 2.8mg		1 %
Sodium 479.8mg		17 %
Potassium 993mg		26 %
Total Carbohydrate 29.5g		9 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 24.6g
Protein 7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 148

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

MORE IDEAS

Albondigas Soup (Meatball Soup)

Minestrone Soup

by aaron_trader

Soup maker tomato soup

by bbcgoodfoodrecipes

REVIEW THIS RECIPE

REVIEWS

ChefDino

Good idea however the directions are not conducive with the title. Vegetables are not roasted at all!! Could be made a bit clearer that this is purely a soup and not a roasted vegetable soup

13y