If you like parsnips (as I do) you’re sure to like this soup. Enhanced by the spices, and the squash and apple, the natural sweetness of these under-loved roots really shines in this thick, creamy, and very warming, soup. It really is a shame how overlooked parsnips often are. I really adore them roasted until slightly caramelized too!
Squash, Apple, and Parsnip Soup
Make this in two parts if you won’t be home for the second step, complete step one (the high cooking) one day, and assemble for the second step (the low cooking) on another day. Alternatively roast the vegetables in a 400°F oven for 45 minutes instead of cooking on high, but they won’t be as moist if cooked in this manner.
Preparation Time – 25 Minutes, divided
2 tablespoons Olive Oil
3 medium Parsnips, peeled and chopped in ½-inch cubes, about 12-ounces or 2 cups
2 medium Dessert Apples, such as Gala, chopped in ½-inch cubes, about 12-ounces, or 2 cups, peeling optional
½ medium Winter Squash, such as Butternut, chopped in ½-inch cubes, about 1-pound or 2 cups
1 teaspoon rubbed Sage
Salt and Black Pepper
¼ cup White Wine, see Notes
1 stalk Celery, finely chopped
1 Shallot, finely chopped
2 cloves Garlic, minced
1 Bay Leaf
1 teaspoon Cumin
½ teaspoon ground Ginger
½ teaspoon Salt
2 cups Vegetable Stock
Salt and Pepper to taste
Additional stock as required
¼ cup toasted Pumpkin Seeds, optional
Toss the oil, parsnips, apple, squash, sage, salt and pepper together in the slow cooker. Cover, set heat to high and cook for 2 hours until vegetables are soft, and the apple has released its juice.
Add the white wine, stir well to deglaze.
Add the celery through stock, stir well.
Cover, set heat to low and cook a further 5 hours until thick and vegetables are very tender, almost falling apart.
Blend to smooth using an immersion blender, using additional stock to achieve your desired texture.
Taste and season as required, and serve garnished with toasted pumpkin seeds if you wish.