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Roasted Butternut Squash Soup and Roasted Parsnip Soup

1.5 hrs to make • Serves 1 1/2


1/4 cup Ham
1/4 cup Italian sausage


1 (1 1/2 pound) butternut squash
1 cup Carrot, small
1 cup Celery, small
2 tbsp Garlic
1 cup Leek, small
2 cup Onion, small
1 lb Parsnip
1 tsp Sage, fresh leaves
4 tbsp Shallot
1/2 cup Tarragon, leaves
1 tsp Thyme, leaves

Canned Goods

11 qt Chicken broth
1 Parsnip soup, Roasted


2 tsp Honey
2 tsp Maple syrup

Baking & Spices

1/4 tsp Black pepper, freshly ground
1 1/2 tsp Salt
1/4 tsp White pepper, freshly cracked

Oils & Vinegars

2 tsp Apple cider vinegar
14 tbsp Olive oil
1 Tarragon oil
2 tsp White vinegar


1/2 cup Heavy cream
  • LHR 13

    Roasted Butternut Squash Soup and Roasted Parsnip Soup Recipe courtesy Emeril Lagasse, 2003 Show: The Essence of EmerilEpisode: Thanksgiving - Beginnings and Ends Recipe categories: Vegetables, Butternut Squash, Parsnip, more Recipe Ratings & Reviews(66) Photo: Roasted Butternut Squash Soup and Roasted Parsnip Soup Recipe Rated 5 stars out of 5 Rate This Recipe Read 66 Reviews Total Time: 1 hr 40 min Prep 30 min Cook 1 hr 10 min Yield: 1 1/2 quarts serving 6 to 8 when served together Level: Intermediate Print Recipe Full-Page Viewnew Save to My Recipe Box Review Recipe E-Mail Share It! Tweet Thanksgiving Main Easy Appetizers Perfect Turkey More The following is the first of two soups that are to be served together. Ingredients 1 (1 1/2 pound) butternut squash, peeled seeded and rough chopped 3 tablespoons olive oil 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup Italian sausage, removed from the casing 1 cup small dice onion 1/2 cup small dice carrot 1/2 cup small dice celery 1/2 cup small dice leeks 2 tablespoons minced shallots 1 tablespoon minced garlic 2 teaspoons apple cider vinegar 11/2 quarts chicken stock 2 teaspoons maple syrup 1 teaspoon fresh chopped sage leaves Roasted Parsnip Soup, recipe follows Tarragon Oil, recipe follows Directions Preheat the oven to 425 degrees F. Place the chopped squash in a medium-size mixing bowl. Drizzle the squash with 2 tablespoons of olive oil and season with 1/4 teaspoon of salt and 1/8 teaspoon black pepper. Line a sheet pan with parchment paper or aluminum foil and place the squash on top of the sheet pan. Set the sheet pan into the oven and roast for 30 minutes, or until the squash is lightly caramelized and tender. Remove the squash from the oven and set aside. Place a 1-gallon saucepan over medium high heat and add the remaining 1 tablespoon of olive oil to the pan and render the Italian sausage. Cook, stirring often until the meat is caramelized and has released most of its fat, about 3 minutes. Add the onions, carrots, celery and leeks in the pan and sweat, stirring often for 5 to 7 minutes. Add the shallots and garlic to the pan and sweat for 1 minute stirring continuously. Deglaze the pan with the vinegar and add the chicken stock to the pan. Place the squash in the pan with the maple syrup and sage. Bring the pan to a boil and reduce to a simmer. Continue to cook the soup for 30 minutes, or until the vegetables are all tender. Use an immersion blender to puree the soup to a smooth consistency and velvety texture. Alternately, you can puree the soup in batches using a blender. Taste the soup and re-season if necessary with 1/2 teaspoon of salt and 1/8 teaspoon pepper. Keep warm until serving.

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