I hope you will make this delicious soup this week. The amounts are approximate and you should even feel free to change up the ingredients according to your taste preferences. Just a note about parsnips---if you’ve never tried them, don’t be afraid. They are wonderful and really add a depth of flavor that you won’t want to miss out on. Please drop me a comment and let me know how you like this recipe!
Ingredients:
1 pound carrots
1 pound parsnips
2 large sweet potatoes
1 small butternut squash
3 T. olive oil
kosher salt
black pepper
2 T. chopped fresh flat-leaf parsley
6-8 cups chicken stock
Instructions:
*Preheat oven to 425 degrees.
*Cut the vegetables into 1 ¼ inch cubes
*Place all cut vegetables in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss well.
* Bake for 25-30 minutes or until tender.
*Puree in heat-safe blender or food processor with chicken stock in two batches.
*Heat in large saucepan and season to taste.
* Add more chicken stock to achieve desired thickness.
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