Butternut Squash & Carrot Soup

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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