STREAMING NOW: Eden Eats

Roasted Two Squash, Parsnip, Sweet Potato, Celery, Carrot Soup

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A delicious soup that I wanted to share with you.. I found this recipe on line at CHTV in Canada. It is originally called Butternut Squash Soup.”
READY IN:
2hrs 15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the squash, parsnips, sweet potato, celery root, carrot, onion and red pepper cut into one inch pieces.
  2. Place vegetable and whole garlic cloves in a roasting pan, toss in olive oil to coat and season to taste with salt and pepper. Roast vegetables in oven for 30 to 40 minute until golden brown.
  3. Remove from oven and add to large pot along with 3 L of chicken stock. Bring to a boil, then simmer over medium-low heat for one hour.
  4. Puree soup in blender or with hand-held blender until smooth. Add cumin, coriander, cinnamon and nutmeg. Simmer 15 minutes and then strain through sieve. For richer soup add 1 cup of whipping cream.
  5. Return soup to boil before serving.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: