Winter Squash-Parsnip Soup with Thyme
Bon Appétit | October 1997
1 1/2 tablespoons butter
1 1-pound winter squash, unpeeled, halved lengthwise, seeded, cut into 8 pieces
1/2 pound parsnips, peeled, cut crosswise into 2-inch pieces, thick end pieces cut lengthwise in half
1/8 cup water
1/2 an onion, halved, thinly sliced
1 teaspoon minced fresh thyme leaves
2 cups canned low-salt chicken broth
1/2 cup half and half
Preheat oven to 375°F. Butter large roasting pan with 1/2 tablespoon butter. Arrange squash pieces, skin side up, in prepared roasting pan. Add parsnips and water to pan. Cover pan with foil; bake until vegetables are very tender, about 50 minutes. Cool vegetables.
Meanwhile, melt remaining 1 tablespoon butter in heavy large skillet over medium-low heat. Add onion and thyme; sauté until onion is tender and golden, about 10 minutes. Remove from heat.
Scrape squash pulp into processor (discard peels); add parsnips and onion mixture. Puree until smooth. Mix in broth. Transfer mixture to heavy large saucepan. Whisk in half and half. Bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving.)
White Bean, Kale and Roasted Vegetable Soup
Bon Appétit | January 2000
3 medium carrots, peeled, quartered lengthwise
1 large onion, cut into 8 wedges
1 small winter squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges
6 garlic cloves, unpeeled
2 cups canned tomatoes
1 tablespoon olive oil, plus additional for pan
6 cups (or more) canned vegetable broth
4 cups finely chopped kale or other cooking greens
3 large fresh thyme sprigs
1 bay leaf
1 15-ounce can Great Northern beans, drained
Preheat oven to 400°F. Grease rimmed baking sheet with olive oil. Arrange carrots, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.
Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Reduce heat; simmer uncovered until kale is tender, about 30 minutes.
Add beans and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)