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Receta Roasted Squash And Parsnip Soup

by Global Cookbook

Ingredientes

2 3/4 lb Orange-Flesh Winter Squash, Such As Butternut 1 med Leek, Trimmed, White & Green Parts, Cut Into 1/4" Pcs 3 x Cloves Garlic, Peeled And Chopped 1 tsp Finely Grated Fresh Ginger, Or possibly More To Taste 4 ounce Parsnips (1 Medium), Peeled, Cut Into 1/4" Pcs 1 tsp Salt, Plus More To Taste

1/4 tsp Freshly Grnd Pepper, Plus More To Taste 4 c. Low Sodium Chicken Broth, Skimmed Of Fat 2 slc Whole Wheat Bread, Crusts Removed* 3 Tbsp. Freshly Grated Parmesan     Extra virgin olive oil Spray

Direcciones

1. Spray a stockpot with cooking spray. Cut the squash in half lengthwise.
2. Remove the seeds and fiber, and peel. Cut into 1/2" pcs, and set aside.
3. Over medium-low heat, cook the leeks and garlic, covered, till softened, 3 5 min. Add in the ginger, squash, and parsnips. Stir, and cook over medium heat 3 - 5 min. Add in the salt, pepper, and stock. Cover and bring to a boil. Reduce to a simmer and cook till the vegetables are tender, 12 15 min. Transfer half the mix to a food processor and puree.
4. Return to the stockpot till hot throughout. Adjust the seasoning to taste with salt and pepper.
5. Meanwhile, cut the bread into 1/2" cubes. Toast till golden.
6. Sprinkle with the Parmesan, and return to the oven, till the cheese begins to heat. Serve the soup in individual bowls with the toasted cheese croutons on top.
7. NOTES :* bread slices should be 3/4"

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