ROASTED-SQUASH-AND-PARSNIP SOUP
Honeynut squash (butternut also works well), parsnips, leeks, and Granny Smith apples are roasted with fresh thyme and sage, then pureed for the base of this satisfying soup. Brown butter adds wonderful depth of flavor, and each bowl is finished with crispy fried sage and a trio of seeds (pumpkin, sesame, and poppy).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h50m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees, with racks in upper and lower thirds. Scoop seeds and pulp from squash; discard. (Or lightly coat seeds in oil, season with salt, and roast on a rimmed baking sheet until crisp and darkened slightly, about 20 minutes; let cool and reserve for garnish.) On a rimmed baking sheet, rub squash halves with 1 tablespoon oil and season with salt; turn cut-sides down. On another rimmed baking sheet, toss parsnips and leeks with remaining 1 tablespoon oil, season with salt, and sprinkle evenly with thyme and chopped sage; spread in a single layer.
- Roast 30 minutes. Add apples to sheet with squash, cut-sides up. Continue roasting until vegetables turn golden brown in places and are easily pierced with the tip of a knife, 15 to 20 minutes more. When cool enough to handle, scoop flesh from squash; transfer half to a blender with half of other vegetables and apples, 2 cups broth, and 1 cup water. Puree until smooth, adding more water as needed if too thick to self-level. Pour through a sieve into a pot. Repeat process with remaining vegetables, apples, broth, and 1 more cup water.
- Melt butter in a small saucepan over medium heat, swirling occasionally, until fragrant and golden brown and dark-brown sediment particles form in bottom of pan, 8 to 10 minutes. Stir brown butter into soup; season with salt and pepper. Rewarm soup over medium-low heat, stirring occasionally and adding more water as necessary until it reaches desired consistency.
- Wipe pan clean. Heat 1/4 inch of oil over medium-high. When it shimmers, add a handful of sage leaves; cook, stirring a few times, until darkened slightly, 20 to 30 seconds. Transfer to paper towels, season with salt, and let stand until cool and crisp, 2 to 3 minutes. Fry more sage as desired. Serve soup topped with crisped sage, pepitas, sesame seeds, poppy seeds, and a drizzle of oil.
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maymay maymay
[email protected]I made this soup for a potluck and it was a big hit! Everyone loved the unique flavors of the roasted squash and parsnips, and the coconut milk made it so creamy and smooth. I'll definitely be making this again soon.
Alexis Whitton
[email protected]This soup is delicious! I love the way the roasted squash and parsnips caramelize in the oven. The coconut milk adds a nice touch of creaminess and flavor. I'll definitely be making this again.
Katlo Oatlhotse
[email protected]I've made this soup several times now and it's always a hit! It's so easy to make and the flavor is amazing. I love the combination of roasted squash and parsnips, and the coconut milk makes it so creamy and smooth. I highly recommend this recipe!
Meriem Bekkar
[email protected]This soup is so flavorful and comforting. The roasted squash and parsnips give it a really rich flavor, and the coconut milk makes it so creamy and smooth. I'll definitely be making this again soon.
Newborn Love
[email protected]I'm not a huge fan of squash, but I loved this soup! The roasted vegetables gave it a really nice flavor and the coconut milk made it so creamy and smooth. I'll definitely be making this again.
Ashley Salcedo
[email protected]This soup is so easy to make and it's absolutely delicious! I love the roasted flavor of the vegetables and the coconut milk makes it so creamy and flavorful. I'll definitely be making this again soon.
Engetelo Olimpus
[email protected]I made this soup for a potluck and it was a big hit! Everyone loved the unique flavors of the roasted squash and parsnips, and the coconut milk made it so creamy and smooth. I'll definitely be making this again soon.
Abrar Kashmri
[email protected]This soup is delicious! I love the way the roasted squash and parsnips caramelize in the oven. The coconut milk adds a nice touch of creaminess and flavor. I'll definitely be making this again.
Haira Haira
[email protected]I've made this soup several times now and it's always a hit! It's so easy to make and the flavor is amazing. I love the combination of roasted squash and parsnips, and the coconut milk makes it so creamy and smooth. I highly recommend this recipe!
agboso ignatius
[email protected]This soup is so flavorful and comforting. The roasted squash and parsnips give it a really rich flavor, and the coconut milk makes it so creamy and smooth. I'll definitely be making this again soon.
Michele Phillips
[email protected]I'm not a huge fan of squash, but I loved this soup! The roasted vegetables gave it a really nice flavor and the coconut milk made it so creamy and smooth. I'll definitely be making this again.
abiselom samuel
[email protected]This soup is so easy to make and it's absolutely delicious! I love the roasted flavor of the vegetables and the coconut milk makes it so creamy and flavorful. I'll definitely be making this again soon.
sata saini
[email protected]I made this soup for a dinner party last night and it was a huge hit! Everyone loved the unique flavors of the roasted squash and parsnips, and the coconut milk made it so creamy and smooth. I'll definitely be making this again for my next party.
Syed Hasnain Shah
[email protected]This soup is amazing! I love the combination of roasted squash and parsnips. It's so flavorful and comforting. I'll definitely be making this again and again.
airin
[email protected]I'm not usually a fan of squash soup, but this recipe changed my mind. The roasted vegetables give it a really rich flavor, and the coconut milk makes it so creamy and smooth. I'll definitely be making this again!
Thando Huis
[email protected]This soup is absolutely delicious! The roasted squash and parsnips give it a wonderful depth of flavor, and the coconut milk adds a touch of creaminess. I'll definitely be making this again.