I simply cannot put into words how good it feels to turn my thermostat down to 60 and pack clothes to wear for a lunch time run OUTSIDE!
Yes, my friends, it has hit 50 degrees in Rochester, AKA spring is here and the token hobo across the street is donning shorts and a muscle tank.
This weekend I kissed winter goodbye with some outdoor St. Patrick’s day festivities and by cooking up my final batch of squash soup for the season.
My intentions were to make just a regular, run of the mill pureed acorn squash soup, but since my squash was a baby, I added in some parsnips I had hiding in my fridge along with a sweet potato to bulk it up.
Since I had one of my productive but also lazy sundays, I let my soup simmer for a few hours and DAMN it was good.
I finally broke down and bought some Himalayan Pink Salt and oh mannnn does it make a difference using good quality salt; so much more bang for your buck!
In the midst of my soup simmering, I also roasted some broccoli rabe, eggplant, and red onion for my chimichurri pasta (recipe coming this week…spoiler alert: it’s really effing good), so I topped my bowl of soup off with some extra charred red onions and it complimented the flavors perfectly!
This soup is a perfect way to enjoy the last of old asshole winter’s bounty while cleaning out the cupboards of that squash you’ve been meaning to cook up!
- 1 small-medium acorn squash, peeled and sliced into half-moons
- 1 large onion, sliced
- 1 large sweet potato
- 2 parsnips, peeled and cubed
- 3 cloves of garlic, minced
- 2 bay leaves
- 2 tbsp. fresh rosemary, minced
- 1 container vegetable broth
- 1 cup water
- 1 tbsp. extra virgin olive oil
- 1/2 tsp. nutmeg
- Himalayan salt and pepper to taste
Preheat oven to 425 degrees. Place squash half-moons on a greased cookie sheet. Bake for about 30 minutes or until fork tender. Let cool, then peel the skin off.
In a large pot, heat olive oil over medium-high heat and add sliced onions and cubed parsnips. While they soften, cook sweet potato in the microwave for a faster process. Add 1 cup water to the parsnips and onion and bring to a boil, cooking until water evaporates and parsnips become more tender.
Next, add peeled, cooked squash. Peel the skin off your cooked sweet potato and add that as well.
Add minced garlic, bay leaves, rosemary, nutmeg, salt and pepper, along with container of vegetable broth, cover, and turn heat to medium-low. Let soup simmer for at least 30 minutes.
Once soup has cooked for your desired amount of time and cooled, either use an immersion blender or transfer to a regular blender, and blend until desired smoothness.