Butternut and Parsnip Soup

By KeyIngredient

Ingredients

• 1 medium B. squash, peeled & diced
• 2 carrots, peeled & diced
• 3 parsnips, peeled & diced
• 1 small yellow onion, peeled and diced
• 2 TBSP canola oil
• 6 sprigs fresh thyme
• 1/2 tsp gd. Coriander
• Bay leaf
• 6 cups chicken stock
• Salt, pepper, vinegar – to taste

Preparation

Step 1

Warm oil, add veggies and cook till tender (5 min)

Add thyme, coriander, stock. bay leaf, salt, peeper and vinegar. Bring to simmer and cook till veggies are soft – about 20 minutes. Remove bay leaf and thyme springs and puree the mixture in batches till smooth.

Serves 4 for dinner