Acorn Squash, Parsnip, and Apple Soup
Ingredients
- 1 acorn squash (approximately 2 pounds), roasted (see instructions, below)
- 2 tablespoons coconut oil
- 1 ½ cups onion, peeled and diced
- 1 cup carrots, peeled and chopped
- ½ cup parsnip, peeled and chopped
- ¼ cup Hamburg root parsley, peeled and chopped (fresh chopped parsley may be substituted)
- ¼ cup celery, chopped
- 1 large apple, peeled, cored, and chopped
- 1 teaspoon garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon ground ginger
- 3 cups vegetable broth
- 1 cup coconut milk
Instructions
- Roast the acorn squash, following the instructions below, and allow it to cool slightly. Scrape small chunks of roasted squash from the peel using a metal spoon and set aside.
- Warm the coconut oil in a large saucepan over medium heat. Add onion, carrots, parsnips, parsley, and celery and cook for 3 minutes. Add apple, garlic, salt, pepper, and ginger, and cook for another 5 minutes, stirring frequently. Add the roasted squash, followed by the vegetable broth.
- Bring to a boil, then turn the heat down to a simmer. Cook for 15 minutes.
- Remove the saucepan from the heat and stir in the coconut milk. Use an immersion blender to purée the soup. (NOTE: If you don’t have an immersion blender, you can divide the soup into small batches and use a standard blender or food processor).
- Ladle the soup into bowls, sprinkle with fresh parsley, and serve with a warm crusty baguette on the side.
Notes
Non-vegan variation: substitute chicken broth for the vegetable broth if desired, and butter for the coconut oil (same measurements). You can also add a dollop of sour cream to garnish.