Roasted Squash and Parsnip Soup Recipe
Recipe By Martha Stewart-4
Honeynut squash (butternut also works well), parsnips, leeks, and granny smith apples are roasted with fresh thyme and sage, then pureed for the base of this satisfying soup. brown butter adds wonderful depth of flavor, and each bowl is finished with crispy fried sage and a trio of seeds (pumpkin, sesame, and poppy).
4.4
19 Rating -
Rate
Non Vegdiet
1hr 50minstotal
40minsPrep
1hr 50m.total
40m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Squash and Parsnip Soup Recipe
- 0.33 pound Honeynut or butternut squash, halved lengthwise
- 0.17 tablespoon Extra virgin olive oil, plus more for frying and drizzling
- As required Kosher salt and freshly ground pepper
- 0.08 pound Parsnips, peeled and halved lengthwise
- 0.17 pound Leeks, white and light green parts only, halved lengthwise and thoroughly washed and drained
- 0.08 tablespoon Fresh thyme leaves
- 0.08 tablespoon Chopped fresh sage leaves, plus whole leaves for frying
- 0.17 Granny smith apples, halved and cored
- 0.08 quart Low sodium chicken broth
- 0.08 stick Unsalted butter
- As required Toasted pepitas, toasted sesame seeds, and poppy seeds, for serving
Nutrition
value
value
173
calories per serving
4 g Fat< 1 g Protein29 g Carbs5 g FiberOther
Current Totals
- Fat4g
- Protein< 1g
- Carbs29g
- Fiber5g
MacroNutrients
- Carbs29g
- Protein< 1g
- Fiber5g
Fats
- Fat4g
Vitamins & Minerals
- Calcium97mg
- Iron3mg
- Vitamin A39mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B953mcg
- Vitamin B120mcg
- Vitamin C11mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium35mg
- Manganese< 1mg
- Phosphorus54mg
- Selenium1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart-4