Roasted Apple, Butternut & Parsnip Soup

Ingredients:

4 apples, halved, core removed

1/2 onion, sweet

1 Butternut Squash, halved, seeds removed

3 Tablespoons olive oil

1 teaspoon curry powder

1/2 teaspoon sumac

6 cups chicken broth

1 Tablespoon honey

2 Tablespoons olive oil

1 clove garlic, minced

6 parsnips, peeled, halved, sliced

1 cup apple cider, fresh pressed

1 bay leaf, fresh

1 teaspoon salt, Kosher

black pepper, fresh ground

Salty Fig Croutons

Method:

Preheat oven 400ºF convection 425ºF bake

1. Line a baking sheet with parchment paper. Place the apples, squash and onion cut side down. Drizzle with olive oil, sprinkle with salt and pepper. Place in the oven for 30 minutes until apples are soft, remove apples. Continue roasting until squash and onion are soft about 10 minutes longer.

2. The skin will pop right off of the roasted apples. Place them in a 4-quart pot.  Cut the onion in 4 pieces, add it.  Scoop out the butternut squash add it. Add curry powder, sumac, chicken broth and honey.  Using a wand puree the mixture to a smooth consistency. 

3. Heat the soup to a slow simmer.

4. Heat 2 Tablespoons olive oil in a sauté pan, add the parsnips and sauté until soft and caramelized.  Add the minced garlic and continue sautéing until the garlic is golden brown.  Deglaze the pan with apple cider. Reduce by half.

5. Add the parsnip mixture to the soup.

6. Garnish with croutons and a sprig of marjoram or fresh oregano. If you are gluten free garnish with toasted pumpkin seeds.