I don’t like winter weather. I grew up in the South, so a little snow flurry causing total panic and a statewide emergency once a year is about all I can handle. The winters in D.C., where I went to college, just about did me in and are 80% of the reason why I moved California. So yes, I am a big baby about cold weather, and while you might have had to trudge through the snow this week, I had to turn on my heat and ride my bike in the rain and it was hard.
Luckily, I spent half of Sunday peeling, chopping and cooking a metric ton of winter root vegetables–beets, butternut squash, turnips and parsnips–and making them into delicious warm hearty meals for the week. I roasted most of them and served them over risotto (I used this recipe from The Newlywed Cookbook), but I still had lots of squash and parsnips left for this easy, yummy soup.
Winter Squash and Parsnip Soup
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 an onion, roughly chopped
- 2 celery stalks, trimmed and roughly chopped
- 1 garlic clove, minced
- 12 ounces butternut squash, peeled and roughly chopped (use a food processor to speed up the chopping)
- 2 parsnips, peeled and roughly chopped
- 1 tsp dried thyme
- 2 cans low-sodium chicken broth
- In a large dutch oven or stockpot, heat the butter and olive oil over medium-high heat until the butter is melted.
- Add the onion, celery and garlic and saute until translucent, about 2 minutes.
- Add the squash, parsnips and thyme and saute for another 3 minutes.
- Add the chicken broth and bring to a boil. Reduce the heat to low and simmer for about 20 minutes. All the vegetables should be soft.
- Let cool a bit before processing in batches in a food processor or blending with an immersion blender until smooth.
- Return to the pot to heat back up and serve with warm, crusty bread. Enjoy!