Butternut Squash-Parsnip Soup with Thyme


In case you still have parsnips in your veggie drawer leftover from last week (I know I didn't offer up a recipe last week).... This one is from Bon Appetit October 1997.

2 tablespoons butter
1 2-pound butternut squash, unpeeled, halved lengthwise, seeded, cut into 8 pieces
1 pound parsnips, peeled, cut crosswise into 2-inch pieces, thick end pieces cut lengthwise in half
1/4 cup water
1 onion, halved, thinly sliced
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
4 cups canned low-salt chicken broth
1 cup half and half

In a pot of boiling water, simmer parsnips til tender. Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onion and thyme; sauté until onion is tender and golden, about 10 minutes. Remove from heat.

Puree onion mixture and parsnips until smooth using a food processor or a potato masher if you don't mind some lumps in your soup. Mix in broth and squash puree.

Transfer mixture to heavy large saucepan. Whisk in half and half (you can substitute whole or even low fat milk here if you lke). Bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving.)

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