Thursday, November 7, 2013

Maple Butternut Squash & Parsnip Soup

I received my first CSA delivery yesterday! Same day that I received my protein powder restock shipment, it was like Christmas on a random Wednesday in November. :)

One of the items I elected to receive in my CSA delivery was parsnips. I've had them a few times before and never really learned how to cook with them. So I gave it a shot last night and came up with some incredible soup (Dr. Boyfriend's words, not mine) that I think you all will really love.

Mmmmm, soup!
This soup was inspired by a soup my mom sometimes makes in the fall, a butternut apple soup with a lot of heavy cream in it. I received the parsnips, looked at them, realized I really had no idea what I wanted to make with them, remembered I had a butternut squash in my fridge from the farmer's market a few weeks ago and decided "soup, soup is a great idea."

Maple Butternut Squash & Parsnip Soup (serves 4), ~1.5 hours

1 small butternut squash (middle of the bottom row)
6 parsnips (upper left corner)
1 med-large apple (upper right corner)
1/4 cup Grade A maple syrup (some people always buy organic, I always buy Grade A)
3 cups of Ginger Miso broth from Trader Joe's

Preheat oven to 400ºF
Cut butternut squash in half, scoop out the seeds, peel and cut into small cubes (mine were all about 1in or smaller)
Slice the parsnips into thin rounds
Core and cube the apple
Combine butternut squash, parsnips, and apple in a nonstick baking pan and toss with maple syrup until combined
Roast veggies (& fruit) with syrup for 40 minutes
Remove tray from oven and allow to cool for 5-10 min
Transfer contents of tray to a food processor with metal blade attachment and blend for 5 min
Pour 1 C of the broth in through the "chute" in the top of the food processor 1/4 C at a time
Blend until you don't see any more chunks, another 5 min
Pour into a med-large saucepan and keep over medium heat, add another cup of broth immediately, stir
Once the broth has been incorporated, add remaining cup of broth
Cover and reduce heat to med-low for 15 min, stirring occasionally

Nutrition Info (I got this by entering the ingredients into MyFitnessPal) per 349g serving
154 calories, 37.4g carbs, 0.5g fat, 3.2g protein

You can serve this soup as a side… or make it into a meal by adding a protein source and another veggie!

I added turkey bacon and roasted romanesco broccoli (roasted at 350ºF with EVOO and garlic salt for 30 min)

I was extremely pleased how the soup turned out and how the rest of dinner turned out last night. Lance was equally impressed, he complimented me on my choice of components for the meal and was waxing poetic about how the textures and flavor profiles interacted with one another throughout the bite. I'll make a foodie of him yet. ;)

Til next time my fit friends!

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