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Autumn Parsnip and Butternut Soup

Autumn Parsnip and Butternut Soup

1 T. oil
1 onion, chopped (about 1 cup)
1 garlic clove
1/2 lb parsnips, cut into 1/4 inch pieces (about 2 cups)
1 lb butternut (or any other kind of winter squash), cut into 1/2 cubes (about 3 cups)
2 cups chicken stock
1 tsp fresh grated ginger*
1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1 cup milk (we use raw milk from Happy Grazing Dairy)
1 cup pre-cooked chicken, chopped

Heat the oil in the large pot.  Saute the onions until translucent.  Add the garlic and saute briefly, until fragrant. 

Add the chicken stock, parsnips, butternut, ginger, thyme, salt and pepper.  Cover the pot with a lid and simmer for about 20 minutes, until the vegetables are fork tender.

Ladle out 1 cup of the soup and add it to a blender with the milk.  Blend until smooth.  Add it back to the soup.

Now add the chicken as well.  Heat through.  Taste and add more salt if needed.

Best served with a spoonful of pesto and sprinkle of cheese!

*Want to know my trick for always having fresh ginger on hand and ready to use?

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