Any soup is super warming on a very cold winter day. This one is particularly good because it took no time at all. I used half of a big butternut squash plus everything else that was in the refrigerator. We topped the soup with a dollop of leftover pumpkin sage pesto from the other day because butternut squash, pumpkin and sage are a perfect match! Roasted Brussels sprout leaves would be another great topper. This bowl of loveliness is great with fresh bread!
Note: Vegetable sizes differ so use these measurements as a guide. Use what you have. It will be good no matter what!
1 onion
1 clove of garlic
2 Russet potatoes
2 parsnips
1 small butternut squash
1 big carrot
Vegetable stock or filtered water, enough to cover the vegetables
Salt, a few pinches
Rough chop the onion. Mince the garlic. Peel and chop the potatoes, parsnips, squash and carrot.
Add the onions and garlic to the soup pot and either water or oil sauté until softening. Add the rest of the vegetables and toss around. Cover with stock/water and bring to a boil. Reduce to a simmer and cook until everything is soft.
Serve as is or use an immersion blender (or blender) to puree the soup. Enjoy!