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“From Cook, Bake, Nibble.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons butter
  • 2 medium leeks, rinsed well and sliced
  • 1 garlic clove, chopped
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 4 medium parsnips, diced (about 1 1/2 cups)
  • 4 cups butternut squash, diced
  • 12 teaspoon cinnamon
  • 12 teaspoon allspice
  • 14 teaspoon nutmeg
  • 12 tablespoon thyme leaves
  • 2 bay leaves
  • 1 pinch cayenne
  • 12 teaspoon sea salt
  • 4 -6 cups broth (you could use half vegetable broth, half water ( enough to fully cover the vegetables) or 4 -6 cups water (you could use half vegetable broth, half water ( enough to fully cover the vegetables)

Directions

  1. Heat butter in a medium soup pot. Add leeks and sautee until translucent. Stir in garlic, carrots and celery and cook until starting to soften. Add parsnips and butternut squash, stir to combine. Cook for about 5 minutes.
  2. Add in spices and herbs, and stir to combine. Add broth and let simmer, covered, for 30 minutes.
  3. Puree soup in a high speed blender, adding more broth/water as needed to reach desired consistency. Pour into bowls and top with green onion.

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