3 cups (750 mL) chopped peeled butternut squash
1 cup (250 mL) chopped peeled parsnips
1 small onion, chopped
1 tbsp (15 mL) cider vinegar
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) salt
Pepper
2 cups (500 mL) water
2 cups (500 mL) milk
1 tbsp (15 mL) all-purpose flour
Preparation
Preheat oven to 400°F (200°C). Line a large baking sheet with foil and lightly butter foil. Combine squash, parsnips, onion, vinegar, thyme, salt and 1/4 tsp (1 mL) pepper on baking sheet, tossing to coat. Spread out in a single layer. Roast for about 30 min or until brown and tender.
Transfer roasted vegetables to a pot and add water. Bring to a boil over high heat. Cover, reduce heat to medium-low and boil gently, for 10 min or until flavours are blended. Transfer to a blender in batches, or use an immersion blender in the pot and purée until smooth, adding some of the milk as necessary to purée. Return to pot, if necessary.
Whisk flour into remaining milk and gradually stir into pot. Simmer over medium heat, stirring constantly, for about 5 min or until slightly thickened (do not let boil). Season to taste with pepper.
Tips
This is a perfect soup to make ahead; refrigerate for up to 2 days then reheat to pack in a thermos or heat at work or school. For the freshest flavour, add the basil and green onions just before reheating or serving.
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