4 cups butternut squash, peeled and chopped [about 1 large squash]
3 cups water
coarse salt and freshly ground pepper, to taste
Instructions
Heat olive oil in a large saucepan over medium heat. Add onion & garlic and cook until tender, 6 to 8 minutes (be careful not to burn the garlic!). Add spices, stirring until fragrant, about 1 minute. Add parsnips, apple, squash and water, and bring to a boil. Season with salt and pepper; cover partially and reduce to a simmer.
Cook until vegetables are tender, about 20 minutes. Using an immersion blender, puree soup until no vegetable chunks remain (or let cool slightly and then process in small batches in a food processor or blender). Add additional salt and pepper, if needed.
Notes / Variations
For even more flavor, try substituting part [or all] of the water with chicken or vegetable stock.