This smooth soup is perfect for cool weather sipping. Apples add sweetness and acidity to winter squash and humble root vegetables like parsnips (those things that look like large white carrots).
1 tbsp (15 ml) canola or olive oil
1 tbsp (15 ml) butter
1 small onion, finely chopped
1-2 tsp (5-10 ml) curry powder or paste
3 medium parsnips, peeled and chopped
1 tart apple, peeled and chopped
4 cups (1 L) low sodium chicken or vegetable stock
1/2 cup (125 ml) half & half or heavy cream (optional)
salt, to taste
In a large saucepan or medium pot, heat the oil and butter and sauté the onion for 4–5 minutes, until soft. Add the curry powder or paste and cook for another minute, then add the parsnips, apple and stock. Bring to a simmer, then reduce the heat to medium-low and cook for 20–30 minutes, until the parsnips are very tender.
Remove from the heat, cool slightly and puree with a hand-held immersion blender right in the pot, or carefully transfer in batches to a blender to puree until smooth. Add the cream, if you’re using it. Season with salt and purée again to blend. Serve hot.
Per serving: 252 calories, 9 g fat (3 g saturated fat, 4.5 g monounsaturated fat, 1.7 g polyunsaturated fat), 14 mg cholesterol, 36 g carbohydrate, 7.6 g protein, 6.5 g fibre
Originally published in ParentsCanada magazine, August/September 2016.