Butternut Squash And Parsnip Soup - cooking recipe

Ingredients

2 Tbsp. canola oil
1 medium butternut squash, peeled and diced
2 carrots, peeled and diced
3 parsnips, peeled and diced
1 small yellow onion peeled and diced
6 sprigs fresh thyme
1/2 tsp. ground coriander seeds
6 c chicken stock
1 1/2 tsp. salt
2 Tbsp. champagne vinegar
1 bay leaf
Freshly ground pepper, to taste

Preparation

In a large stockpot over medium heat, warm the oil; then add the squash, carrots, parsnips and onion.
Cook the vegetables, stirring occasionally, until they are slightly tender and warmed through, about 5 minutes.
Add the thyme, coriander, chicken stock, salt, pepper, vinegar and bay leaf.
Bring the mixture to a simmer and cook until the vegetables are soft, about 20 minutes.
Remove bay leaf and thyme sprigs and puree the mixture in batches in a blender until smooth, 3 to 5 minutes.
Serves 8.