Autumn Butternut squash Carrot Parsnip Soup
Hello Everyone. Welcome back to Mindbodyfoodconnection.org. I thought I would switch up some of my content and post a soup recipe that I made recently. I know it is not quite Fall yet but honestly I feel it should already be here. Despite the Florida heat I always enjoy a good soup and this one is no exception.
This soup is light but filling and the best part is you can always had more vegetables, beans or meat after pureeing to make it more hearty. Obviously this soup is full of vitamins A and C from carrots, parsnips and the butternut squash which I think is helpful since cool weather is coming our way soon within the next month or so. Now, onto the recipe you came here to see.
Here is an image of all the ingredients you will need to create this soup. The ingredients are as follows in no particular order:
garlic
onion
salt (I used pink Himalayan salt)
cinnamon
butternut squash
carrots
parsnips
vegetable broth ( I used a dry variety I made myself with some herbs and spices).
The hardware tools you will need for this soup are also displayed excluding measuring cups. They are as follows:
a sharp chef’s knife
cutting board
1/3 measuring cup
1/4 tsp and 1 tsp
3 quart or larger Instant pot, pressure cooker or large pot
Your supplies for Butternut Squash Carrot Parsnip Soup are shown here.
After you have gathered all your ingredients, cut up your carrots and parsnips into quarter inch pieces if you have not done so already.
Note: Under each image is a caption with instructions. Happy reading!
Butternut squash, carrots, and parsnips!
2. Next, add your pre-cut butternut squash, carrots, and parsnips into a pot or an instant pot. I used the 3 quart instant pot here.
3. Add one garlic clove or one tsp of dried garlic to your mixed vegetables of butternut squash, carrots, and parsnips.
4. Next, add one small head of yellow onion or if you don’t want to deal with watery eyes, use one tablespoon of dried onion instead. I often prefer the dried onion due to lack of watery eyes and less cleanup.
5. After adding the onion and garlic saute all of your veggies until they become slightly soft and brighter in color. I set my instant pot for eight minutes. Alternately, you can saute you veggies on the stove on medium heat for about ten minutes.
6. While your veggies are sauteing on the stove or in the instant pot, boil two cups of water on high heat for your homemade vegetable broth or you can skip this step by using store bought vegetable or chicken broth if you like.
7. After adding your vegetable broth boiled on high heat for about a minute or two, your broth should look light in color like this.
8. Once your broth is prepared and your veggies are sauteed add one tablespoon of cinnamon to your cooked veggies. Feel free to add more cinnamon if you like the warm spice. The cinnamon also adds a little color to the veggies so I really suggest keeping the cinnamon to at least one tablespoon.
9. Next, add one tablespoon of salt of your choice to the pot. The salt brings out all the flavor of your lovely veggies! I used pink Himalayan salt for my soup.
10. Now is the time to add your two cups of veggie broth to your pot!
11. Once all your broth is added to your pot you can either let it simmer (if using a pot on the stove) or set your instant pot for ten minutes on the soup function.
12. The Final step: Quick release your instant pot and take out your stick blender! I love this little beauty! It is a quick easy way to blend soups right in the pot. If you don’t have a stick blender feel free to use a food processor to get a nice smooth consistency. If you use a food processor you may have to do the soup in batches depending how big it is. Now you can enjoy your soup.
Well, I hope you enjoyed my step by step process of creating one on my favorite soups ever! This butternut squash carrot parsnip soup always gets me in the mood for Fall. I hope this information was helpful to you in your everyday life and remember that the mind, body and food are all interconnected.
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