Hello/Bonjour! Long time no see. My self-imposed winter break lasted a little longer than I originally intended, but now I am back and raring to go.
Let’s get right to this soup. It is perfect in every way you hope a January soup will be. It is oh so easy to make (like, actually easy), and quite economical too. If you make it a day ahead, it will only taste better upon reheating. It freezes beautifully. (Make a double batch to tuck into the freezer for some other night.)
The squash, apple, and parsnip balance together famously. The soup itself is a little sweet, a little sharp, and incredibly rich in flavor, while low in calories. (You know I don’t normally care about such things, but what with January being a month of resolutions, I figured it was worth mentioning.)
The only bad part about this soup is peeling the butternut squash. I abhor peeling butternut squash. Alas, we can’t have everything in life. Read more