No-fuss Squash Soup

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No-fuss Squash Soup

 

1 large onion, finely chopped

4 cups butternut squash, peeled and cubed

4 large carrots, peeled and chopped

2 parsnips, peeled and chopped

4 teaspoons butter

4 cups vegetable broth

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon mace (optional)

1/2 cup half and half or soy milk

Salt and pepper to taste

 

Boil squash, carrots, and parsnips until tender; set aside.

In a large pot, sauté onion with two teaspoons of butter until translucent.

Add squash, carrots, and parsnips along with all spices and remaining butter;

mix well over medium heat for 2 to 3 minutes. Then, add broth and allow it to

simmer for 15 minutes.

Turn off heat and let mixture cool enough to add in batches to blender.

Puree all of the soup and replace back into large soup pot.

Add half and half and stir well; cover and simmer over very low heat for at

least ten minutes prior to serving.

Add salt and pepper to taste.

Makes 4 servings.