Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 25 minutes
Ingredients:
- 1 butternut squash, about 2 pounds, cut in half and seeded
- 1 sweet potato, cut in half lengthwise
- 2 tablespoons olive oil
- 1 sweet onion, chopped
- 1 leek, chopped
- 1 carrot, chopped
- 1 clove garlic, chopped fine
- 1 turnip or rutabaga, or 4 parsnips, peeled and chopped into bite sized chunks
- 2 teaspoons ground coriander
- 1 bay leaf
- 2 branches of fresh thyme
- Sea salt
Preparation:
Lightly brush cut sides of squash and sweet potato with 1 teaspoon olive oil. Place cut side down on a baking tray and bake for 35 minutes, until squash is tender. When cool enough to handle, scoop flesh from the squash and sweet potato and discard the skins.
While squash is roasting, warm remaining olive oil over medium heat in a soup pot. Add onion, leek, carrot, garlic and turnip, and cook 5 minutes, stirring frequently. Add coriander, bay leaf and thyme, and cook 2 minutes.
Add 6 cups of water and two generous pinches of sea salt, bring to a boil, and add the squash and sweet potato. Reduce heat, and simmer 35 minutes, until vegetables are tender. Discard thyme branches and bay leaf, adjust seasoning and serve.
Serves 4-6[
Copyright 2009 by Jen Hoy
