Seasonal ingredients October
This is an interesting lovely soup that could be made with the many seasonal fruits and vegetables coming in from the fields right now, taken from a Canadian student web site, it’s a lovely veggie recipe definitey worth tweeking.
Butternut Squash, Celeriac, Parsnip & Apple Soup
Ingredients
- 1 1/2 cups leeks, halved & thinly sliced
- 3 Tablespoons unsalted butter
- 4 1/2 cups butternut squash, peeled, seeded & chopped
- 1 cup celeriac, peeled & chopped
- 1/2—1 cup parsnips, peeled & chopped
- 4 cups homemade chicken stock
- 2 sprigs thyme
- 1 teaspoon sea salt
- 2 medium apples, peeled, seeded & chopped
Put it Together
It’s ideal to work with a larger bottom pot so that everything can cook evenly together.
1. Saute leeks in butter on medium-low heat until tender and translucent
2. Add squash, celeriac, parsnip, stock, thyme and salt.
3. Bring to a gentle simmer and cook until nearly tender.
4. Add apple and continue to cook until everything is tender enough to puree.
5. Puree soup in a blender and season with additional salt to taste.
http://accstudents.com/butternut-squash-celeriac-parsnip-apple-soup/
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