Butternut Squash &Parsnip Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
1 bay leaf |
1 whole(s) butternut squash(peeled and diced) |
2 whole(s) carrots, diced |
6 cup(s) chicken stock |
1 onion(peeled, diced) |
3 whole(s) parsnips, diced |
pepper |
1 sprig(s) thyme |
2 tablespoon(s) vinegar |
Directions:
1. Warm 21/2 c. chicken stock. Add squash, parsnips, onion. Cook veggie until sligjtly tender (5 min.) Add remaining ingred., cook 30 min., remove bay leaf and thyme. Puree mixture.
2. Add cinnamon, allspice.
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