The fall is upon us again and you know what that means….. Root veggies. I love the fall as usual as most who follow our blog know that already. It is football season, and usually cooler weather is upon us as well as the holidays are right around the corner too. I love to have a nice hearty soup when the weather gets cooler it is a nice way to warm up and always a comforting dinner after the day is done. Everyone seems to like a good butternut squash soup, I just wanted to ass some parsnips to the recipe but you can go all the way with butternut squash if you prefer to omit the parsnip. I have actually made the soup with carrots and parsnip without the butternut squash it was rather sweet but still tasty.
6 cups home-made or organic chicken broth
2 pounds organic butternut squash diced
1 pound of rinsed and diced organic parsnip
1/2 organic Texas Sweet onion small, diced
1/2 cup of cooked maple bacon
2-3 sprigs of thyme, stem removed
1/2 – 1 cup of heavy cream
1/2 tsp of allspice
1/4 tsp of organic ginger
salt and pepper to taste
1. Sauté 1/2 sliced onion with a pinch of thyme in butter until soft. Add salt, pepper, 2 pounds diced butternut squash, 1 pound of parsnip diced, and 6 cups chicken broth along with the spices. Simmer until tender, then puree.
2. When pureed add the cream and stir until blended, salt and pepper to taste.
3. Top with crumbled bacon and serve.