Butternut Squash and Parsnip Soup

I am prideful about my husband's palate. He is a good barometer on good food. When he tells me something is good, I take it as gospel. Well, he has spoken and this soup is good.

"Like a soup I would get in a restaurant," he said.

"My favorite soup of all time!"

"Makes me think dirty thoughts!"

Yep, it's that delicious.



2 medium butternut squash, about 4 lbs
1 green apple, peeled, cored and cut into quarters
2 Tbsp olive oil
2 Tbsp butter
1 onion, chopped
5 parsnips, peeled and chopped
Kosher salt and ground pepper
6 cups chicken or vegetable stock
1/4 tsp cumin
1/4 tsp paprika
1/2 cup heavy whipping cream
Pats of butter, for serving

Set the oven to 425 degrees.

Peel the butternut squash and cut in half lengthwise. Scrape the seeds out. Put the butternut squash and the apple, cut side down, on a greased sheet pan. Roast the squash and apple for 45 minutes.

Remove from the oven and set the squash on a cutting board with a pair of tongs. Carefully chop the squash. Set aside.

Meanwhile, melt the olive oil and butter in a large soup pot over medium heat. Add the onion and parsnips. Season with salt and pepper. Cook until vegetables are softened, about 10 minutes. Add the roasted butternut squash and the apple. Pour in the chicken stock. Turn the heat up to high and simmer for 5 minutes.

Carefully blend the soup in the blender in batches. Pour soup into a separate bowl once blended. Pour all soup back into the soup pot and bring to a simmer. Or blend with an immersion blender. Add the cumin, paprika and heavy cream. Serve soup with a small pat of butter on top.

Yields 6 delicious, warm servings.