With Thanksgiving right around the corner, I figured it was time to share some really cool holiday recipes I’ve seen around the net. Here’s one my good friend Chef Brando made last week and it was amazing! (Not to mention simple to make) Do you have any cool soup recipes for Thanksgiving? Christmas maybe? … Kwanzaa?
- 2 3/4 pounds orange-flesh winter squash, such as butternut
- 2 tablespoons olive oil
- 1 medium leek, trimmed, white and green parts, cut into 1/4-inch pieces (1 cup)
- 3 cloves garlic, peeled and minced
- 1 teaspoon finely grated fresh ginger, or more to taste
- 1 medium parsnip, (4 ounces), peeled and cut into 1/4-inch pieces
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 4 cups Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- 2 three-quarter-inch slices whole-wheat bread, crusts removed
- 3 tablespoons freshly grated Parmesan cheese
- Cut squash in half lengthwise. Remove the seeds and fiber, and peel. Cut into 1/2-inch pieces, and set aside.
- Heat olive oil in a large stockpot over medium-low heat. Cook leek and garlic until softened, 3 to 5 minutes. Add ginger, squash, and parsnips. Stir, and cook over medium heat, 3 to 5 minutes. Add salt, pepper, and stock. Cover, and bring to a boil. Reduce to a simmer, and cook until the squash and parsnips are tender, 12 to 15 minutes. Transfer half the mixture to a food processor, and puree. Return to the stockpot until warm throughout. Adjust the seasoning to taste with salt and pepper.
- Meanwhile, cut the bread into 1/2-inch cubes. Toast under the broiler until golden brown. Sprinkle with Parmesan, and return to the broiler, until the cheese begins to melt. Serve the soup in individual bowls with the toasted-cheese croutons on top.
Recipe courtesy of MarthaStewart.com
- The Soup Critic
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