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This soup is terrific any time, but especially for a holiday meal. It serves 6 as a appetizer, and 4 as an entree. Want to get ahead of the game? Make it ahead of time, then freeze it. When you’re ready to serve the soup, just take it out of the freezer and heat it up.
1. Preheat oven to 375ºF.
2. Cut the butternut squash in half and scoop out the seeds. Discard the seeds.
3. Place the squash cut side up on a sheet pan. Drizzle a little olive oil over each squash half, season with salt and pepper. Add 1 cup of water into the bottom of the pan. Put into the hot oven.
4. Toss the diced sweet potato and parsnips with about 1 tablespoon of olive oil, salt and pepper.
5. After the squash has been in the oven for about 20 minutes, remove it from the oven. Add the sweet potatoes and parsnips to the sheet pan in a single layer. Return the pan of vegetables to the oven to roast for about 25 minutes more, until the vegetables are tender.
6. When the roasted vegetables are done, pour any liquid that has accumulated in the center of the squash into a bowl and reserve it for later.
7. Score and scoop the flesh of the butternut squash from the skin, set to the side. Discard the skin.
8. In a Dutch oven, over medium heat, sweat the onions and garlic in the remaining 1 tablespoon of olive oil.
9. When the onions are translucent, add the cumin, cayenne, dry mustard, allspice and cloves to the pan. Cook and stir for 2 or 3 minutes.
10. Add the roasted vegetables to the Dutch oven. Pour the reserved liquid from the squash into the pan, as well as the stock and remaining 1 cup of water.
11. Taste for seasoning and add salt and pepper as needed.
12. Simmer for about 20 minutes.
13. Puree the soup with either a handheld immersion blender, or pour the soup into a regular blender.
14. If desired, add the heavy cream to the soup (see note below). Or to be fancy, drip a couple of teaspoons of cream into each bowl of soup.
Note: This soup can be frozen for up to 2 months; just don’t add the heavy cream.
Thanksgiving is toast, but now we all have a common dilemma— leftovers. Typically my first leftover meal, aside from the obligatory midnight turkey sandwich, is turkey noodle soup. This year I decided to color way outside the lines and go with a Japanese version.
The first prerequisite for this recipe is a rich homemade stock. If you’re lazy and impatient like me, just follow my pressure cooker recipe.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!