Kids and soup. I don’t know about your kids, but I can sneak all kinds of vitamin and fibre packed veggies into a good soup. So, Ilove experimenting with new and interesting vegetable options. Butternut squash is one vegetable that not only my kids, but my husband, will not eat as a regular side dish. The nutritional value and how easily it can be transformed into a creamy vegetable make it an ideal for sneaking in as a soup base. The use of Silk Almond beverage adds a nutty richness that turns this soup into an ideal fall lunch or dinner option.
Butternut Squash and Parsnip Bisque
(adapted from DrinkSilk.ca)
3 cups butternut squash cubes
3 medium parsnips, peeled and chopped
1 medium shallot
1 clove garlic, minced
1 tsp salt
4 cups vegetable stock
1 1/2 cup Silk Unsweetened almond beverage
2 tbsp soy sauce
pinch of nutmeg
freshly ground pepper to taste
1. Combine butternut squash, parsnips, shallot, garlic and salt in a large soup pot. Add the vegetable stock.
2. Bring to a boil and turn down to a simmer. Cover and simmer until vegetables are soft, about 30 minutes.
3. Stir in Silk Almond beverage and soy sauce.
4. Use an emersion blender to process the soup until it is smooth and creamy OR in three separate batches, puree the soup in blender or food processor until smooth and creamy.
5. Add nutmeg and season to taste with pepper.
6. Serve and enjoy
The best thing about soup is how easy it is to make. After some chopping, the only thing that needs to be done is waiting. Our family enjoyed this soup with a loaf of my irish soda bread…perfect for soaking up every last drop. Any left over soup can be easily frozen and then defrosted in a pot. A perfect way to warm our bellies and enjoy some healthy veggies, on a cool fall day.Disclosure – This post was generously sponsored by Silk, but the opinions are my own. For more information please visit DrinkSilk.ca.