Soup’s on!

I found this recipe from Williams Sonoma and adjusted it just a little. I also added a little of my own (leftover) butternut squash to the mix and I was thrilled with it.

I also threw in a few fingerling potatoes instead of the parsnips because I couldn’t find parsnips at the grocery. I think adding the extra squash make it a little thicker, but that was a good thing, it allowed me to enjoy it with my meal.

I know it’s requires some chopping, cutting, peeling and roasting, and even a trip to William Sonoma. However, I reasoned that I would go the extra mile for dinner guest, so why wouldn’t I spend a little more time making something just for myself. So I had this little talk with myself while I was chopping and peeling and I decided I was worth the effort….and I really enjoyed the soup.

My dinner menu included baked chicken stuffed with riccota cheese and spinach, greenbeans and the butternut squash soup.

What’s holding you back from spending the extra time to make something you would enjoy, if only just for yourself? You deserve it. Here’s to taking care of ourselves…you have many more miles to go.

Butternut Squash Soup with Roasted Vegetables

1/2 lb. parsnips, peeled and cut into 1/4-inch dice
1/2 lb. turnips, peeled and cut into 1/4-inch dice
1/2 lb. carrots, peeled and cut into 1/4-inch dice
3 Tbs. olive oil
Salt and freshly ground pepper, to taste
1 yellow onion, minced
2 garlic cloves, minced
1 tsp. finely chopped fresh thyme
1 jar (2 lb) Williams Sonoma butternut squash puree*
1 2/3 cups chicken broth
1/4 cup half and half

Preheat an oven to 450°F. 

In a large bowl, stir together the parsnips, turnips, carrots and 2 Tbs. of the olive oil. Season with salt and pepper. Transfer the vegetables to a baking dish and roast, stirring occasionally, until tender and lightly caramelized, about 30 minutes. 

Meanwhile, in a small Dutch oven over medium heat, warm the remaining 1 Tbs. olive oil. Add the onion and sauté until soft and translucent, about 7 minutes. Stir in the garlic and thyme and cook for 30 seconds. Add the butternut squash puree and broth, and season with salt and pepper. 

Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes. Remove the pot from the heat. 

Using an immersion blender, puree the soup until smooth. Stir in the cream, then ladle the soup into the bowls. Garnish with parsley and serve immediately.