Winter Squash & Parsnip Soup with Herbs Recipe

Photo courtesy of @thebywardfruit

This nourishing soup offers the grounding energy of root vegetables, and the sweet satisfaction of the orange squash and carrots that support Stomach-Spleen health, medicines that nature so generously provides.

Ingredients

  • 1 medium onion

  • 2 large carrots

  • 2 large parsnips

  • 1 small butternut (or other hard winter) squash (about 1 cup peeled & cubed)

  • 1 Tbsp unrefined sesame oil

  • 1 tsp dried thyme

  • 1 tsp dried dill

  • 5 cups water or stock

  • 1 cup rolled oats

  • 1 tsp sea salt, or to taste

  • 1 tsp umeboshi vinegar

  • 1/8 tsp freshly ground white pepper or to taste

  • 3 tsp fresh chopped dill

Directions

  1. Wash, trim and slice all the vegetables. In a saucepan, heat the oil, then add the onion, and sauté over medium heat until transparent, about 3 to 4 minutes. Add the carrots, parsnips, butternut squash, thyme and dried dill. Sauté for 4 to 5 minutes more, stirring.

  2. Add the water or stock, the oats and the salt. Bring to a boil, reduce heat and simmer covered for 45 to 50 minutes.

  3. Puree the soup in a blender in several batches and return to the pot. Add the umeboshi vinegar. Taste and adjust the seasonings. Add the pepper. Serve hot. Garnish each serving with dill.

Andrea Lomanto