Ingredients:
- 3 parsnips, peeled and diced into small pieces
- 3 carrots, peeled and diced into small pieces
- 1/2 butternut squash, peeled and diced into small pieces
Directions:
- Heat the stock in a two quart saucepan.
- When the stock reaches a simmer, add the parsnips and carrots and simmer for about 10 minutes.
- Add the squash and continue simmering for another 7 or 8 minutes.
- While these vegetables are cooking, heat the olive oil in a large sauté pan.
- Sauté the garlic for a minute or two. Don't let it burn.
- Add the onions and continue to sauté until the onions begin to soften.
- Add the butter and stir.
- Add the scallions and celery and continue cooking for 4 minutes.
- Add some fresh herbs (sage, tarragon, bay leaf)
- Add the tomatoes and cook until the tomatoes soften.
- Season to taste and remove from heat.
- Stir in the parsley.
- Working in batches, purée the cooked vegetables from both pans, along with the stock, in a blender until smooth.
- Pass the puréed soup through a fine sieve back into the original sauce pan.
- Reseason to taste and heat until just simmering. Cook about 5 minutes.
- Serve topped with a tablespoon of sour cream or yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.5 Kcal (1204 kJ) | ||
| Calories from fat | 161.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.95g | 28% | |
|---|---|---|---|
| Cholesterol | 16.63mg | 6% | |
| Sodium | 481.94mg | 20% | |
| Potassium | 718.06mg | 15% | |
| Total Carbs | 23.25g | 8% | |
| Sugars | 10.17g | 41% | |
| Dietary Fiber | 3.12g | 12% | |
| Protein | 10.75g | 21% | |
| Vitamin C | 19.3mg | 32% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 0.6mg | 3% | |
| Calcium | 62.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 63.14 Kcal (264 kJ) | ||
| Calories from fat | 35.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 28% | |
|---|---|---|---|
| Cholesterol | 3.65mg | 6% | |
| Sodium | 105.85mg | 20% | |
| Potassium | 157.71mg | 15% | |
| Total Carbs | 5.11g | 8% | |
| Sugars | 2.23g | 41% | |
| Dietary Fiber | 0.69g | 12% | |
| Protein | 2.36g | 21% | |
| Vitamin C | 4.2mg | 32% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 0.1mg | 3% | |
| Calcium | 13.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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