I tend to make a lot of soups as the cold weather, short days, and butternut squash enter into our lives. I am always appreciative of having frozen homemade stock on hand – I’d recommend saving vegetable scraps (carrot butts, etc) and poultry bones and doing the same. Enjoy this base recipe utilizing the delicious earthy taste of parsley root with creamy butternut squash; keep it simple or get creative by adding meat, beans, grains, or other vegetables.
2 tablespoons olive oil
1 carrot, diced
1/2 cup parsley root, diced (or celeriac)
1 onion, diced
4 cups fresh butternut squash, peeled and cubed
1/2 teaspoon chopped fresh sage or thyme (or less dried)
4 cups low-sodium (or homemade) chicken broth
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon nutmeg
4-6 leaves kale, destemmed and julienned
Heat oil in a large soup pot. Add carrot, parsley root, and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, herbs, chicken broth, nutmeg, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purée soup. [Alternatively, let the soup cool slightly and carefully purée in batches in a traditional blender.] Add the julienned kale after puréeing the soup, letting the hot soup cook it until its a vibrant dark green, about 5 minutes. Serve with plain yogurt or feta cheese and toasted pumpkin seeds, if you’d like.