Ahhhh, the holidays. Time spent with the ones you love is definitely a treat, as is the non-stop fun and food. Now that we’ve filled our bellies with cookies, turkey, latkes and sides, glasses of eggnog and endless slices of pie, we desperately need to give our poor tummies a break. It’s all about salad and soup with high fiber options for the next few days and as much as we love us some pumpkin, we’re craving something new. Enter one of our fave fiber ‘fruits’, Butternut Squash, the dually fiber rich root veggie, Parsnip and one of the easiest completely-homemade-yet-totally-tastes-restaurant-quality soup recipes ever. SERIOUSLY. If you have an oven, a pot, a baking sheet and a blender, you’re set like Mario Batali with a new pair of orange Crocs. But enough talk – lets put the healthy goodness where our mouth is. Ready to get your gourmet healthy on without slaving for hours in the kitchen (or haggling with a delivery guy to drop off an order from the hippest restaurant in town)? Well then Lets Do The DIY Thang, shall we? First up, you’ll need the blender, baking sheet, and stock pot mentioned above as well as a few delicious and all natural items:
- 1 bag of pre-cubed butternut squash (or 2 medium whole butternut squash, about 4 lbs worth)
- 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
- 1/4 cup of grated grana padano parmesan cheese
- 1/2 cup of Sour Cream (or Creme Fraiche if you’re keepin’ it fancy)
- Fresh Sage
To start, preheat your oven to a toasty 425 degrees. Next put the entire bag’s worth of pre-peeled & cubed butternut squash and the quartered apple, cut side down, on a greased baking sheet. If you do not have access to pre-peeled & cubed butternut squash in the bag, here’s a lovely tutorial on how to take your 2 medium sized butternut squashies from whole to cubed quickly. (TIP: Do NOT forget to grease the baking sheet. We were a bit absent minded the first time we made this since we used a ‘non-stick’ sheet. The end result was 1/4 loss of our apple and squash mixture and a strongly worded letter to the baking sheet company for false advertising) Once your slicked up baking sheet is covered with cubed goodness and in the oven, bake them babies for a full 45 mins. Meanwhile, take your stock pot and melt the olive oil & butter inside over medium heat, adding the onion and parsnips with the dash of salt and pepper. You’ll want to stir while cooking until they’re fully softened, which should only take about 10 minutes or so.
Once the butternut squash and apple is finished roasting, add them to the sauteed onion and parsnips with a good stir to mix them well. Next, pour in the chicken stock and grana padano parmesan cheese, turn the heat up to high and let it simmer for 5 minutes while continually stirring. Here is the hardest part of the this whole thing – BLENDING IN BATCHES. (And of course by ‘hard’ we mean ‘not really’). Take your stock pot filled with yummy goodness and ladle HALF of it’s contents into the trusty blender and blend the soup on the puree setting. Pour the blended soup into a separate bowl and refill the blender with the remaining contents of your stock pot. (TIP: Unless you have the largest blender on earth, the entire contents of the stock pot won’t fit so just trust us and do this is batches. Otherwise you’ll spend all the time you could have saved cleaning the pureed mix off the ceiling. Dont say we didn’t warn you.) Once its all pureed, pour everything back into the stock pot and bring it back to a simmer, adding the cumin, paprika and heavy cream with some swift stirring.
Ready for this dear kiddies? YOU’RE DONE!!!! Yup, that’s right, this delicious high fiber, hearty soup is ready to be garnished and enjoyed with gusto! To serve, put a dollop of Sour Cream or Creme Fraiche and a fresh sage leaf in the center and then pat yourself of the back for a job well done. This delicious recipe provides enough for 8 perfect servings or 6 if you love you some BIG BOWLS like we do. Guaranteed to make you the envy of every budding chef in the house and will be delicious (and healthy) enough to impress even the pickiest of mother-in-laws, this is a truly a treat for all. Now ain’t THAT somethin’? Happy Gloating and Enjoy!