Chilled Carrot and Squash Soup

Chilled Carrot and Squash Soup

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/4 cup red onion, chopped
• 3 cups reduced sodium chicken broth
• 1-1/2 cups carrots, sliced
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 1 cocozelle squash, chopped
• 3/4 cup plain yogurt
• 1/2 cup chives or green onions, chopped for garnish

1. In a large saucepan with a lid, heat the olive oil over medium high heat. Add the garlic and onion and cook for 3 minutes.

2. Add the carrots and broth. Cover and bring to a boil.

3. Lower heat to medium and simmer until carrots begin to soften, about 7 minutes.

4. Add the cumin, salt, coriander, pepper, and the squash. Cover, raise heat to high, and bring to a boil.

5. Reduce the heat to low and simmer, covered, for about 15 to 20 minutes, or until vegetables are very tender and flavors are blended.

6. Carefully pour the mixture into a food processor or blender (or use an immersion blender) and puree soup until smooth.

7. Pour into a large bowl, cover, and chill in the refrigerator for 1 hour.

8. Stir in the yogurt until well combined.

9. Divide into serving bowls and garnish with chives.

Mashed Parsnips and Potatoes with Chives and Parsely

Mashed Parsnips and Potatoes with Chives and Parsely

Adapted from Simply Recipes

• 1 1/2 pounds parsnips

• 1 1/2 pounds yukon gold potatoes

• 2 teaspoons Salt

• 4 1/2 cups water

• 2 Tbsp unsalted butter

• 1/2 teaspoon salt

• 1 Tbsp chopped parsley

• 1 Tbsp chopped chives

• 1/8 teaspoon freshly ground black pepper

1. Peel the parsnips. Cut them crosswise into 1/2-inch thick medallions.

2. Peel the potatoes and cut them into 1 to 1 1/2-inch chunks.

3. Place into a medium saucepan, cover with water, add two teaspoons of salt. Bring to a simmer, reduce the heat, cover and let cook for 10 minutes, until a fork can pierce easily. Drain and return the parsnips and potatoes to the warm pan. Cover and let steam in the heat of the pan for 10 minutes.

4. Using a potato masher, mash the parsnips and potatoes until nicely mashed. Don’t over mash or they will be gluey. Add butter and salt (omit salt if using salted butter), and mash some more. Stir in the chopped parsley and chives. Add black pepper and more salt to taste.