Winter Squash Soup

Ingredients

  • 3 acorn squash, halved

  • 1 large parsnip, cut into chunks

  • 2-3 cloves garlic

  • 1-2 c. milk or stock

  • Salt and pepper 

  • Olive oil

Instructions

  1. Preheat oven to 350

  2. Rub cut side of squash with olive oil, salt and pepper

  3. Place cut side down on sheet pan and roast for 30 minutes or until you can pierce skin easily with a fork

  4. Place garlic cloves under the squash

  5. Toss parsnips in olive oil, salt and pepper and roast on pan with the squash

  6. Heat milk on stove, but don’t let it boil!

  7. Scoop out squash and parsnips to the bowl of a food processor, add liquid and blend until smooth.

  8. Add liquid to thin if need be and serve

*** This soup is great with butternut squash, pumpkin, or kabocha squash***

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