Please tell me you watched Friends, season 5 enough times to hear, “squatternut bosh” every single time someone says, “butternut squash.” Every dang time? Good. Now we can move on.
If there is one root vegetable I can forget about lickety split, it’s the parsnip. They’re a little silly. Parsnips, in case you were wondering, are over-sized albino carrots (I jest, but that is what they look like).
You may think to yourself, “Do I like parsnips?” And the answer to that is yes, yes you do. Especially when they’re in the form of crock pot butternut squash and parsnip soup. The parsnips bring a rustic cinnamon flavor to the soup, which makes it warm and cozy, just the way a good fall soup should be. Plus, they’re root vegetables. Humor me.
If parsnip were employed, he’d be a carpenter. And a damn good one at that.
But what’s the deal with all this parsnip talk? Let’s talk about butternut squash soup and how wonderful it is! It’s…wonderful. Healthful, easy to prepare, uncomplicated, unpretentious, delicious. It’s a nugget of bliss and it can all be yours after throwing every last ingredient in the crock, laying low for 6-ish hours, then pureeing it in your tricked out blender.
Here’s a thought: If you’re super into rich, creamy soups, you can add either coconut milk or cream to this recipe and you’ll get yourself a completely different soup. But it’s the same soup. Wearing different shoes. Either way, good things are in store for you, my friend.
This recipe was adapted from Cooking Light’s Butternut Squash-Parsnip Soup
Do you need more crock recipes to keep you cozy? Sure you do! Here are some!
Thank you to everyone who participated in my Prevention RD Cookbook Giveaway! A winner was randomly selected using a random number generator. And that winner is…..Erica!