I love to make this soup during the fall and winter.  Roasting the butternut squash will give a deeper, richer flavor.

Ingredients:

1 butternut squash about 2 1/2 to 3 pounds

3-4 medium parsnip (16 ounces), peel, and cut into 2-inch pieces

1 medium onion, thinly sliced

2-3 apples, peeled, cored, and cut into 8 pieces each

5 tbs olive oil

3 garlic cloves, peeled and crushed

8 oz. ginger, peeled thinly sliced and minced in a blender with ½ cup water

1/2 cup white wine

2 tsp cinnamon powder

1 tbs salt

2 quarts water

Kosher salt and ground black pepper to taste

diced cooked apple as garnish  

Directions:

1. Preheat the oven to 350 degrees.
2. Cut the butternut squash in half and half again. Spoon out all the seeds.  Place on a nonstick baking sheet with skin side down, brush with 2 tablespoon olive oil on the flash side. Cover tightly with foil. Roast the squash for 1½ hours until tender and soft.  Set the squash aside and let it cool. When cool, gently spoon the soft flesh to a large bowl.
3. Meanwhile, heat 3 tablespoons of oil in a large stockpot over medium heat.  Add garlic, parsnip, ginger, stir and sauté for 5 minutes.  
4. Add cinnamon and white wine sauté for 2 more minutes. Add apple and water and bring mixture to a boil. Turn the heat to low and cook for 30 minutes or until parsnip soft. Turn off the heat. Let cool. 
5. Pour the cooked parsnip mixture and butternut squash into a large blender and puree to completely smooth. Add salt and pepper to taste 
6. Place the pureed butternut squash mixture back in a large stockpot.  If it is too thick add 2-4 cups of water. Bring the puree to a boil, turn the heat to medium-low and simmer for 20 minutes.
7. Top with cooked diced apple, Serve hot. Will serve 8-12 guests.

Chef’s Notes

This soup can be made up to three days in advance if stored tightly covered in the refrigerator.  Alternatively, it can be frozen in containers and kept for 6 months in the freezer.