|
|
|
1 medium size butternut squash
4 carrots
1 small to medium size parsnip
1 small onion
1 small white potato
1 1/2 c. vegetable broth
3 tblsp. sour cream
1/4 c. milk
1/4 to 1/2 tsp. cumin
pinch of allspice
pinch of chili powder
salt & pepper
Peel the butternut squash (and remove any seeds), the carrots, the
parsnip, and the potato. Cut them into chunks. Peel the onion as
well and cut it into thick wedges.
Put the veggie chunks in a large pot, add the broth plus a little
salt and pepper. Bring the mixture to a boil, then cover and lower
to a simmer. Cook until the toughest of the veggies is tender
(maybe 1/2 hour—just test regularly). Add the spices, cook a bit
more.
Puree the soup in a food processor. Add the sour cream and milk
and puree some more. Taste and adjust the spices and seasoning.
(The chili powder is meant to add a tiny bit of
interest...but this is not a spicy soup. So really, just use a
pinch.)
Serve warm. Or refrigerate, and reheat when ready. Or just chuck
out the whole thing and order in Chinese.
Source: Paul
|
|
|
