Sunday, October 17, 2010

Roasted Acorn Squash Soup with Sweet Potato and Parsnip

Yum. Yum. Yum. I love this soup. I also love immersion blenders. They make life so much easier. So worth the money- I bought mine for $30 at La Sur. Back to the soup, I wanted to make this soup for awhile now, but couldn't decide between squash and sweet potato. So I used both- why not? It turned out sweet, creamy, and yummy! Go Pack Go- Happy Sunday!
Ingredients
20 oz parsnips, peeled and chopped
2 large acorn squash, split and seeded
3 medium sweet potatoes
14 oz chicken broth
1/2 pint cream (I used lite)
1 cup water
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp curry powder
1/2 tsp thyme
salt and pepper to taste

Instructions
Pre-heat oven to 350 degrees. Roast parsnips and squash till soft. The parsnips will cook fast, so be sure to take them out before the squash is finished. While squash and parsnips roast cook sweet potatoes in the microwave- about 12-15 minutes. Cut cooked potatoes in half and scoop the potatoes out of their skin and add them to a medium soup pot. Add parsnips, chicken broth, water, and spices (besides salt and pepper). When squash is done roasting remove from skin, and cut into pieces. Add squash to soup pot. Use immersion blender to puree soup until smooth. Add cream and puree with immersion blender. If you do not have an immersion blender- buy one. Just kidding, you can use a regular blender and it will do the trick. Season with salt and pepper. Serve hot and garnish with sour cream or, in the case of the picture, greek yogurt.

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