Carrot, Winter Squash & Parsnip Soup
If you have no parsnips on hand, simply use potatoes instead.
1 tablespoons olive oil
1 to 2 large leeks, white and tender green parts only, rinsed well, thinly sliced
1 1/2 cups peeled, diced butternut squash
1 1/2 cups thinly sliced carrots
1/2 cup thinly sliced parsnips
3 cups water, vegetable broth or chicken broth
1/8 teaspoon freshly ground pepper
1/8 teaspoon nutmeg
Salt, to taste
Heat olive oil in pan over medium-low heat. Add leeks and sauté, stirring slowly, for 10 minutes. Add squash, carrots and parsnips. Cook uncovered for 7 to 8 minutes, stirring occasionally. Add water or broth, pepper and nutmeg and bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes or until vegetables are tender. Add salt, to taste.
Serves 2 to 3.
From “One United Harvest, Creative Recipes from America's Community Supported Farms,” recipes collected by Julie Sochacki, 2005.