I did some experimenting last weekend in the kitchen. Turned out pretty good! The butternut squash took on a sweet flavor that I thought was much less powerful than the traditional taste. If I make it again, I think I'd double the parsnips, I just love their taste, and they help cut the sweetness in the broth as you're eating.
I froze this in lunch sized portions. I had some for lunch on Monday with a hearty whole grain roll. YUM!
Butternut Squash & Cider Chicken Soup
2 Tbsp olive oil
3 cloves garlic, smashed
1 small sweet onion
1 cup sliced parsnips
4 cups butternut squash, peeled and diced in large cubes (3/4 inch or so)
2 cups apple cider
1.5 cups chicken stock
1 tsp fresh cracked pepper
1 tsp cumin
2 cups chopped cooked chicken
Heat the oil and add the onions and garlic. Saute for a couple of minutes to allow time for slight caramelizing. Add parsnips, squash, cider, broth, pepper and cumin. Bring to a boil, then cover and simmer on low for 20 minutes or so, just long enough for your squash to easily be cut with your spoon. Add the chicken. Warm for another 10 minutes, then serve.
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sounds awesome. i love the taste of parsnips, too - what an awesome combination of flavors you worked with here. i'll definitely be giving this a try!
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