Butternut Squash, Pear, Leek, Carrot and Parsnip Soup
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Butternut Squash, Pear, Leek, Carrot and Parsnip Soup
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Butternut Squash, Pear, Leek, Carrot and Parsnip Soup is a wonderfully light and refreshing different kind of soup! Perfect for any time of year!
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Ingredients
- 2 medium butternut squash, peeled, seeded and cubed
- 2 leeks, sliced
- 4 medium parsnip, sliced
- 4 medium carrots, peeled and sliced
- pear, ripe, peeled and sliced or apple if you prefer
- ½ cup orange juice
- 1 teaspoon lemon juice
- ¼ cup honey
- ¼ cup heavy or whipping cream (35%)
- ¼ cup ginger, fresh, minced more or less to taste
- 1 tablespoon garlic, minced
- ½ cup dry white wine
- 2 teaspoons oregano, dried more or less to taste
- 2 teaspoons salt more or less to taste
- 2 teaspoons pepper more or less to taste
- dashes hot sauce to taste
- 6 cups chicken or vegetable broth
Instructions
- Melt butter in a large pot over medium heat.
- Add the prepared parsnip, carrot, leek, pear, garlic and ginger.
- Cook until starting to become tender, 3-5 minutes. Do not brown your vegetables.
- Add oregano, pepper, then wine and squash and stir until combined.
- Add chicken stock and simmer until everything is tender, about 7-10 more minutes.
- Puree in batches or with an immersion blender.
- Add orange juice, lemon juice, honey, salt and hot sauce.
- For serving drizzle a tablespoon of heavy cream over each serving if desired. Enjoy!
Notes
- Are you looking for the perfect side dish to go with this oh so tasty soup? If so, you've come to the right place. Ken and I have compiled a list of what you can serve with this soup that will just blow your mind. Then top off your soup with these crunchy and delicious wonton crisps and you'll have the meal of your lifetime. I kid you not...your meal will be just that good!
- What to Serve With French Onion Soup will give you many side dish ideas.
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