Squash and Parsnip Soup

This is one of my all time favorite soups. It is delicious and easy to make, and can be made in large quantity. It's very filling but also quite healthy. The recipe originally calls for carrots, but since parsnips are in season right now I've substituted those. We got an awesome Oregon sweet meat squash, which is a local heirloom variety, that I used in this recipe. It looks like a pumpkin but with a greyer tone to the outside. But I've also used butternut squash which works very well.

Squash Soup

1 medium onion
1/2 sweet meat squash (or a large butternut)
48 oz.(6 cups) vegetable broth (Or some combination of broth and water.)
1/2 lb. parsnips, peeled and chopped
1/2 cup half and half
1 tsp. black pepper
1/2 tsp. ginger
1/4 tsp. nutmeg

Depending how much time is available, you can roast the squash for awhile before starting the soup. I prefer this method because it is much easier , and it adds a nice sweetness to the soup. Either roast the squash for an hour on a cookie sheet, and then remove the skin and break into pieces, or simply peel and chop it. Add the squash to a large soup pot along with the parsnips and onion. Cover with broth, bring to a boil, and then simmer until tender (about half an hour).

When all the vegetables are soft enough to be pierced by a fork, puree with an immersion blender, or in batches in a food processor. Add the pepper, ginger, and nutmeg. Bring to a boil again and simmer for 10 min. Blend in the half and half.

And that's it! Serve with bread and salad for a warm and filling meal.

This time I went a spinach salad with goat cheese and dried cranberries. Delicious. This is one of the boys' favorite meals and I've probably made it 4 times this CSA season. It also freezes really well.