Ingredients and Weight:
- Butternut Squash: 500 grams (1 pound)
- Parsnip: 300 grams (about 2 medium-sized)
- Onion: 1 large, chopped
- Chicken Stock: 5 cups
- Cream: 1 cup
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
- Fresh Thyme: 1 sprig (optional)
Preparation Time: 45 minutes (includes preparation and cooking time)
Cooking Time: 30 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Peel and cube the butternut squash into small pieces.
- Peel and slice the parsnips into thin rounds.
- In a large pot, add the chopped onions and bring to a boil in some water.
- Add the butternut squash and parsnip slices to the boiling water.
- Pour in the chicken stock and let it boil. Reduce the heat and let it simmer for 20 minutes or until the vegetables are tender.
- Using a blender or food processor, puree the soup until smooth.
- Return the soup to the pot and add cream, salt, pepper, and fresh thyme (if using).
- Stir well and let it heat through before serving.
Nutritional Information: (per serving, assuming 8 total servings)
Calories: 200-250 (depending on the added cream quantity)
Fat: 10-15g (most of it from the cream)
Carbohydrates: 25-30g
Protein: 5-7g
Fiber: 4-6g
Dish Characteristics:
- Creamy and rich in flavor.
- Full of autumn flavors with a sweet and earthy taste from the butternut squash and parsnip.
- A comforting dish that is perfect for colder weather or as a starter for a formal dinner.
User Comments:
- "This soup was amazing! The combination of flavors was spot on and the texture was creamy and smooth." - John Doe, New York
- "I love how creamy this soup is without adding too much dairy. A great dish for a vegetarian meal." - Jane Smith, San Francisco
- "The perfect autumn soup! The parsnip and butternut squash complement each other perfectly." - Michael Johnson, Los Angeles
Special Precautions and Tips:
- Make sure to peel and clean the vegetables thoroughly before cooking.
- Adjust the seasoning according to taste, especially the salt and pepper.
- If you want to make this soup vegan, you can use vegetable stock instead of chicken stock.
- This soup is great paired with a light salad or some crusty bread for dipping.
