BUTTERNUT SQUASH SOUP WITH ROASTED VEGETABLES

BUTTERNUT SQUASH SOUP WITH ROASTED VEGETABLES image

Yield 6 bowls

Number Of Ingredients 12

1/2 lb. (250g) parsnips, peeled and cut into 1/4-inch (6mm) dice
1/2 lb. (250g) turnips, peeled and cut into 1/4-inch (6mm) dice
1/2 lb. (250g) carrots, peeled and cut into 1/4-inch (6mm) dice
3 Tbs. olive oil
Salt and freshly ground pepper, to taste
1 yellow onion, minced
2 garlic cloves, minced
1 tsp. finely chopped fresh thyme
1 jar (2 lb./907g) butternut squash puree*
1 2/3 cups (400ml) chicken broth
1/4 cup (60ml) heavy cream
Chopped fresh flat-leaf parsley for garnish

Steps:

Preheat an oven to 450°F (230°C). In a large bowl, stir together the parsnips, turnips, carrots and 2 Tbs. of the olive oil. Season with salt and pepper. Transfer the vegetables to a baking dish and roast, stirring occasionally, until tender and lightly caramelized, about 30 minutes. Divide the vegetables among 6 soup bowls. Meanwhile, in a small Dutch oven over medium heat, warm the remaining 1 Tbs. olive oil. Add the onion and sauté until soft and translucent, about 7 minutes. Stir in the garlic and thyme and cook for 30 seconds. Add the butternut squash puree and broth, and season with salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes. Remove the pot from the heat. Using an immersion blender, puree the soup until smooth. Stir in the cream, then ladle the soup into the bowls. Garnish with parsley and serve immediately.