The perfect antidote to a windy, fall day this creamy soup comes together quickly and lasts for days in the fridge. Preparing for a busy few weeks? Freeze the soup in individual servings and thaw to room temperature for an extra speedy dose of nourishment. Butternut squash and parsnips are chock full of vitamins, minerals, and fiber, while the warming ginger helps to lower inflammation and encourage healthy digestion. Serve as is or with a warm piece of whole grain bread and topped with avocado.
- 1 large butternut squash, peeled and cubed (about 4 cups)
- 2–4 parsnips, peeled and chopped
- 1 white onion, peeled and diced
- 2 tablespoons extra virgin olive oil or avocado oil
- 6 cups broth of your choice (chicken, vegetable, etc.)
- 1–2 tsp. sea salt
- 2–4 tablespoons minced ginger
Optional: 1 Yukon gold potato, peeled and chopped (this thickens the soup a bit and provides a great creamy texture, but also mutes the flavor profile, so season accordingly).
- In a large stockpot, heat oil on medium heat
- Add onion and parsnips to pot, and cook until veggies turn golden brown and soft
- Add cubed squash (and potato if using), broth, salt, and ginger.
- Bring to a boil, them lower heat and simmer for 30 minutes, or until squash is tender
- Use an immersion blender to purée soup, or add in batches to a high-speed blender (remove the cap and place a dishtowel over the hole while blending to allow steam to escape)
- Taste, and add more ginger, or other seasoning, as desired.