ROASTED BUTTERNUT SQUASH SOUP WITH PARSNIP PUREE
- Cooking Time: 4-8 hours
- Servings: 6
- Preparation Time: 1 hour
- Roasted Butternut Squash Soup with Parsnip Puree
- 3 small butternut squash, peeled and chopped into 1 1/2 to 2 inch pieces
- 2 red peppers, chopped into large pieces
- 1 large onion, chopped into large pieces
- 1 1/2 teaspoons Herbes de Provence
- salt and pepper to taste
- olive oil
- 2-4 cups (16-32 ounces) chicken stock
- 1 cup (8 ounces) apple cider
- ½ cup (4 oz) heavy cream
- Red Pepper Curls
- 1 large pepper
- Parsnip Puree
- 2 medium parsnips (1 lb)
- 1 Tablespoon butter
- 1-2 Tablespoons (½ - 1oz) Heavy Cream
- ¼ - ½ cup (2-4 oz) chicken stock
- Salt and Pepper to taste
- Truffle Oil
Place butternut squash, red peppers and onions in a roasting pan. Season with salt, pepper herbes de provence and olive oil. Roast in a preheated oven of 425 degrees for 45 minutes to an hour, stirring occasionally, until soft.
Add roasted vegetables, broth and cider to slow cooker. Cook on low for 6-8 hours, or on high for 4 hours.
Process in blender until smooth. Add additional broth or water to thin to desired thickness, and adjust seasonings to taste. Drizzle in heavy cream and blend on low to incorporate.
Serve and garnish.
Red Pepper Curls
Cut off sides of bell pepper and place them on cutting board, skin side down.
Shave off the flesh, leaving a thin layer above the skin
Trim to a rectangular piece and julienne parallel to the shorter edge.
Place in ice cold water and let sit 15-30 minutes, and peppers should curl up.
Store in a plastic container in the refrigerator.
2 medium parsnips (1 lb)
1 Tablespoon butter
1-2 Tablespoons (½ - 1oz) Heavy Cream
¼ - ½ cup (2-4 oz) chicken stock
Salt and Pepper to taste
Combine parsnips in a pot with enough salted cold water to cover. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes. Drain. Pureé hot parsnips, butter, and heavy cream until smooth. Thin with stock until desired consistency is reached.