The original recipe called for carrots but I only had parsnips in the fridge and it worked great. I have used butternut squash for this but you can use pretty much any other squash or pumpkin. I came up with my own typical soup seasonings and they worked great. Just add to taste.
1 sprig Rosemary, chopped fine
4 small Parsnips – chopped small
2 small Onions – chopped fine
3 cloves Garlic – minced
2 sprigs Celery – chopped small
1 small squash – chopped bite size
1 L. stock
Seasonings of: tamari sauce, lemon juice, grated parmesan, salt, pepper, splash of cream
Heat a couple glugs of oil in a soup pot. Add the rosemary and let it sizzle for a minute. Add the parsnip, onion, minced garlic and celery. Saute it for 10 minutes.
Add the chopped up squash and saute that for a few minutes until you start to see it softening.
Add the stock and scrape the bottom of the pot getting all the flavour mixed in.
Simmer for 30 minutes.
Blend 1/2 the soup and then add your seasonings. I used a splash of tamari sauce, juice from 1/2 a lemon, probably 1/4 cup grated parmesan cheese, a few pinches of salt (my stock was low sodium, so be careful with the salt), loads of cracked pepper, and a splash or two of my coffee cream to lighten the colour a bit. Voila!