Ingredients

How to make it

  • Heat the stock in a two quart saucepan.
  • When the stock reaches a simmer, add the parsnips and carrots and simmer for about 10 minutes.
  • Add the squash and continue simmering for another 7 or 8 minutes.
  • While these vegetables are cooking, heat the olive oil in a large sauté pan.
  • Sauté the garlic for a minute or two. Don't let it burn.
  • Add the onions and continue to sauté until the onions begin to soften.
  • Add the butter and stir.
  • Add the scallions and celery and continue cooking for 4 minutes.
  • Add some fresh herbs (sage, tarragon, bay leaf)
  • Add the tomatoes and cook until the tomatoes soften.
  • Season to taste and remove from heat.
  • Stir in the parsley.
  • Working in batches, purée the cooked vegetables from both pans, along with the stock, in a blender until smooth.
  • Pass the puréed soup through a fine sieve back into the original sauce pan.
  • Reseason to taste and heat until just simmering. Cook about 5 minutes.
  • Serve topped with a tablespoon of sour cream or yogurt.

People Who Like This Dish 3
Reviews & Comments 2

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  • kukla 10 years ago
    This sounds quite hearty, a perfect Fall soup, full of flavours. Thanks for the post, Dond!
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  • coffeebean53 10 years ago
    LOL Sounds like the night before grocery shopping day in my house. Sounds like a delicious soup. And the weather is getting cooler to enjoy it more.
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