Despite having a badly sprained ankle last week, I was determined to get some cooking done. I knew I had some vegetables like the butternut squash already prepped and ready to become compost material in the fridge if I didn’t do something with them.
I dug into the vegetable drawer and pulled out various veggies that I thought would go together well including the butternut squash. Initially, I wasn’t sure about the mushroom, though in the end I loved it. The butternut squash got very squishy and gave the soup a beautiful yellow orange color. If I needed to add some meat to the soup to make a hearty dinner meal, I would add in sausage or cooked ground beef.
Gingered Butternut Squash and Parsnip Soup
1/2 butternut squash, peeled and cut into slices
2 cloves garlic, chopped
2 T freshly chopped ginger
4 stalks celery, chopped
2 carrots, peeled and sliced into medallions
One onion, chopped into inch slices
4 mushrooms thickly sliced
1 parsnip, peeled and chopped into inch pieces
4 T butter
1 to 2 T dried thyme
Salt and pepper
Chopped parsley to garnish
Sauté all vegetables, except the butternut squash, in butter until soft in a large soup pot. Add in garlic and ginger, and sauté for another minute or 2.
Add in chicken stock and water and bring to a simmer. Simmer for 30 minutes with the cover on. Season with salt, pepper, and thyme to taste. Garnish with parsley.