This recipe is fantastic in the fall but is good anytime as well.
2 quartered and peeled parsnips
2 apples green pealed and cored
1 large winter squash (I like butternut)
3-4 table spoons of butter
4 cups chicken or vegiee broth
Small amount of leek sliced thin
1 to 1 1/2 cups of water
3 tbs of bourbon
1 tea spoon of cinnamon
1 tea spoon of black pepper
Sharp cheddar cheese
Preheat an oven to 400°. Begin by cutting the squash in half. Gutting it and separating the seeds out. Brush the squash with vegetable oil and place on a baking sheet face down. Rise seeds and toss in oil. Put seeds on backing sheet around the squash. Place in oven once it is preheated to temp. Toast seeds until golden and remove from the oven and set aside. They will be done well before the squash so keep an eye on them. Cook squash until tender. You know you are done when you can stick a fork in through the skin easily.
Once seeds are done and while the squash and is still cooking add butter to soup pot and saute apples and parsnips over medium heat. Add some sliced leeks (no more then a small hand full) and continue to cook over med heat until parsnips are tender. If the squash is still cooking it is ok to shut off heat on the apples and parsnips or keep on low until it the squash is done.
Once the baked squash is done (use the fork test mentioned earlier to know) remove from oven let cool for a minute or so. Flip the squash over and scoop out squash into soup pot and add to the saute stirring it in with the other ingredients. Bring the heat back up to medium and add broth continuing to stir. Add bourbon Keep heat and add a small amount of water over the next 30 to 40 minutes. Add pepper and cinnamon.
Reduce heat to low and using a stick blender puree the pot. Add water as needed to get a thickness you desire. Let stand for a moment or so.
Serve with in a bowl or cup with toasted seeds and shredded cheddar cheese over top for garnish and added flavor.