Roasted Squash And Parsnip Soup

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Soups & ste, Vegetables	6	Servings

INGREDIENTS

2 3/4	lb	Orange-Flesh Winter Squash
		Such As Butternut
1		Leek, Trimmed White & Green
		Parts Cut Into 1/4"
		Pieces
3		Cloves Garlic, Peeled And
		Minced
1	t	Finely Grated Fresh Ginger
		Or More To Taste
4	oz	Parsnips, 1 Medium Peeled
		Cut Into 1/4" Pieces
1	t	Salt, Plus More To Taste
1/4	t	Freshly Ground Pepper, Plus
		More To Taste
4	c	Low Sodium Chicken Broth
		Skimmed Of Fat
2		Whole Wheat Bread, Crusts
		Removed*
3	T	Freshly Grated Parmesan
		Olive Oil Spray

INSTRUCTIONS

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 medium-low 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 MC-Recipe Digest V1 #832 by LBotsko@aol.com on Oct 8, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 163 Calories From Fat: 41 Total Fat: 4.7g Cholesterol: 12mg Sodium: 658mg Potassium: 387.7mg Carbohydrates: 24.6g Fiber: 1.7g Sugar: 10.4g Protein: 7.1g