My poor hubby is sick, so its time for some soup! Todays soup is a majorly fall inspired soup, creamy butternut, carrot, parsnip and apple soup. First, chop half an onion, and peel and roughly chop some carrots. Add them to a warm pot with a bit of extra virgin olive oil. Peel and chop a butternut squash, put it in the silicone steamer and cook in the microwave for 5 minutes. By now, the onions should be soft, so add 6 cups of chicken stock, being to a boil. Peel and chop the apple and parsnips (I used an Asian apple-pear, cause its what I had on hand), and add to the boiling soup. Turn down to a strong simmer. Once everything is soft, add the cooked squash. Cook for another 5 minutes. Remove from heat and let it cool for a few minutes. Using either an immersion blender, food processor or regular blender, blend till creamy. Serve hot! I topped mine with shredded mozzarella and garlic toast. Delicious, super healthy and really hits the spot. Have fun experimenting with different vegetable combinations!
Posted on: Tue, 23 Sep 2014 01:11:51 +0000
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