Veg Slow Cooker: Squash And Parsnip Soup

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* Exported from MasterCook *

 

Squash And Parsnip Soup

 

Recipe By : The Vegetarian Slow Cooker by Joanna White, page 47

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 pounds butternut squash

1 pound parsnips -- peeled

1 cup water

3 tablespoons butter

1 medium onion -- thinly sliced

3/4 teaspoon dried thyme -- or more to taste

4 cups Vegetable Broth

(see separate recipe)

OR canned vegetable broth

salt and pepper -- to taste

1 cup half-and-half

 

Servings: 6

 

This wonderful fall or winter soup is naturally sweet. Serve with a tossed

salad, hearty bread and a cobbler or other fruit dessert.

 

Cut squash in half and remove seeds. Place a trivet or rack in the bottom

of the slow cooker and arrange squash halves cut-side down on trivet. Cut

parsnips into 2-inch-square pieces and place in slow cooker. Add

water. Cover and cook on high heat for 2 to 3 hours, until vegetables are

tender. Melt butter in a medium skillet. Sauté onion until very tender

and caramel colored. Remove squash from cooker, remove flesh from shell

and discard shell. Cut flesh into small cubes. Purée squash and parsnip

in a blender container or food processor workbowl. Add a little water or

vegetable broth if needed to help make a smooth purée. Add sautéed onions,

thyme, vegetable broth, salt and pepper. Purée until smooth and return to

slow cooker. Cook on high heat for 50 minutes or on low heat for 1 to 2

hours. Stir in half-and-half about 15 minutes before serving. Taste and

adjust seasonings.

 

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