We’ve reached the bottom of the barrel. Of all the squash that we zealously purchased at the pumpkin patch in the fall, only this one lonely squash remains to await its fate.
But the good news is that the market opens on Saturday! A day of celebration in our house, we’ll be there at 9 for the ceremonial tossing of the cheese that officially marks spring as returned.
Here’s a good soup to get that last bit of chill out of your soul. It’s fairly sweet but also has a nice layer of flavors. Serve as appetizer portions at the beginning of your meal.
Squash and Parsnip Soup
1 large winter squash, weighing about 1 1/2 pounds (I used butternut, but anything you’ve got left will work.)
4 large parsnips
1/2 onion (Winter onions tend to be stronger, so I’d just recommend half. If your onion is milder, adjust according to your taste.)
1 large clove of garlic
1/2 tbls. fresh ginger
2 cups homemade chicken or vegetable stock
1 cup milk
2 tbls. butter
half and half (optional drizzle on top)
Preparing the ingredients:
- Halve squash. Remove seeds with spoon.
- Peel parsnips and chop off the top. If they are woody, quarter lengthwise and slice to remove the woody center.
- Place squash, cut side down on a piece of parchment on a baking sheet. Drizzle a little olive oil on the prepared parsnips and place on the sheet, as well.
- Roast at 425 for about 1 hour. At about 30 minutes, check and remove parsnips when they look golden. (They will be done cooking before your squash. Alternatively, you can toss them on the sheet a half hour after you put your squash in.)
- When the squash is tender, cool, and remove skins.
Time to put the soup together!
- Dice onion. Melt butter in the bottom of your soup pot. Saute of medium low for a few minutes until the onion is soft. Add ginger and garlic and cook for one minute more. Add stock and squash. Simmer for a half hour.
- Blend with an immersion blender until smooth.
- Add milk.
- Keep on low heat until serving.
- You may want to thin the soup with additional water or stock, per your taste.
- Roast extra squash and save it in the fridge for baking.