Roasted Squash and Parsnip Soup
| Yield: | 6 Servings |
| Categories: | Soups, Vegetables |
| 2 3/4 | lb | Orange-Flesh Winter Squash; Such As Butternut |
| 1 | md | Leek; Trimmed; White & Green Parts, Cut Into 1/4" Pieces |
| 3 | Cloves Garlic; Peeled And Minced | |
| 1 | ts | Finely Grated Fresh Ginger; Or More To Taste |
| 4 | oz | Parsnips (1 Medium); Peeled, Cut Into 1/4" Pieces |
| 1 | ts | Salt; Plus More To Taste |
| 1/4 | ts | Freshly Ground Pepper; Plus More To Taste |
| 4 | c | Low Sodium Chicken Broth; Skimmed Of Fat |
| 2 | sl | Whole Wheat Bread; Crusts Removed* |
| 3 | tb | Freshly Grated Parmesan |
| Olive Oil Spray |
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