Recipe - Roasted Squash And Parsnip Soup

2 Three fourths pound OrangeFlesh Winter Squash;
Such As Butternut
1 md Leek; Trimmed; White & Green
Parts, Cut Into 1/4" Pieces
3 Cloves Garlic; Peeled And
Minced
1 teaspoon Finely Grated Fresh Ginger;
Or More To Taste
4 ounce Parsnips (1 Medium); Peeled,
Cut Into 1/4" Pieces
1 teaspoon Salt; Plus More To Taste
One fourth teaspoon Freshly Ground Pepper; Plus
More To Taste
4 cup Low Sodium Chicken Broth;
Skimmed Of Fat
2 sl Whole Wheat Bread; Crusts
Removed*
3 tablespoon Freshly Grated Parmesan
Olive Oil Spray

Spray a stockpot with cooking spray. Cut the squash in half lengthwise.
Remove the seeds and fiber, and peel. Cut into 1/2" pieces, and set aside.

Over mediumlow heat, cook the leeks and garlic, covered, until softened, 3
~ 5 minutes. Add the ginger, squash, and parsnips. Stir, and cook over
medium heat 3 5 minutes. Add the salt, pepper, and stock. Cover and bring
to a boil. Reduce to a simmer and cook until the vegetables are tender, 12
~ 15 minutes. Transfer half the mixture to a food processor and puree.
Return to the stockpot until warm throughout. Adjust the seasoning to taste
with salt and pepper.

Meanwhile, cut the bread into 1/2" cubes. Toast until golden brown.
Sprinkle with the Parmesan, and return to the oven, until the cheese begins
to melt. Serve the soup in individual bowls with the toasted cheese
croutons on top.

NOTES : * bread slices should be 3/4"

Recipe by: Martha Stewart Living Magazine, 10/97

Posted to MCRecipe Digest V1 #832 by LBotsko@aol.com on Oct 8, 1997