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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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a creamy soup, without added fat, super simple to make. Ingredients:
4 tablespoons butter |
1 tablespoon olive oil |
2 cups parsnips, chopped |
2 cups onions, chopped |
2 cups celery, chopped |
4 cups butternut squash, cubed |
1 tablespoon salt |
1 teaspoon black pepper |
1 teaspoon dried sage |
6 cups chicken stock |
Directions:
1. Melt butter and olive oil in a soup pot, over medium heat.
2. add parnsips, onion, and celery. Cook about 10 minutes until slightly carmelized.
3. add squash, continue to cook for 5 minutes.
4. add salt, pepper, and sage.
5. add about a 1/2 cup of stock and loosen carmelized bits on the bottom of the pot. once removed, add the remaining stock.
6. bring to a boil, reduce heat and simmer for at least a half hour.
7. Puree in blender and return to pot to bring up to heat.
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