A traditional recipe with a modern twist. This vegetarian soup combines winter squash with parsnip and is made thick by pureeing the squash after cooking it in broth. Wonderful spices and a spoonful of crème fraiche, or "Schmand" round off the bowl.
6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 2 lb. of squash, or 2 packages of frozen squash (10 ounces each)
- 1/2 lb. parsnips
- 1 apple (such as Boskop)
- 1 medium onion
- 1 T. butter
- 1 quart of vegetable broth
- 1/2 tsp. curry powder
- 1/2 tsp. ground allspice
- 1/2 tsp. ground ginger
- 1/4 tsp. ground black pepper
- 1 tsp. balsamic vinegar
- Salt, to taste
- 2 T. sliced almonds, browned
- 4 T. crème fraiche or sour cream
Preparation:
Peel squash, cut in half and remove seeds. Cut squash into 1 inch pieces. If you have frozen squash, you only need to thaw it.
Peel and chop parsnips and apple. Peel and chop onion fine. Melt butter in a 3 quart pan and brown the onion in it about 3 minutes. Add the parsnip and the apple and cook for 3 more minutes. Add the squash and the broth, bring to a boil and let simmer until squash is soft, about 15 minutes.
Puree the soup in a blender or with a hand mixer. Return to pan. Add the spices and the salt and pepper and heat for 2 minutes. Add the vinegar and finish seasoning to taste.
Serve the soup garnished with the cream and the browned almonds sprinkled on top.
