Winter Squash & Parsnip Soup with Herbs Recipe

Photo courtesy of @thebywardfruit

This nourishing soup offers the grounding energy of root vegetables, and the sweet satisfaction of the orange squash and carrots that support Stomach-Spleen health, medicines that nature so generously provides.

Ingredients

• 1 medium onion

• 2 large carrots

• 2 large parsnips

• 1 small butternut (or other hard winter) squash (about 1 cup peeled & cubed)

• 1 Tbsp unrefined sesame oil

• 1 tsp dried thyme

• 1 tsp dried dill

• 5 cups water or stock

• 1 cup rolled oats

• 1 tsp sea salt, or to taste

• 1 tsp umeboshi vinegar

• 1/8 tsp freshly ground white pepper or to taste

• 3 tsp fresh chopped dill

Directions

1. Wash, trim and slice all the vegetables. In a saucepan, heat the oil, then add the onion, and sauté over medium heat until transparent, about 3 to 4 minutes. Add the carrots, parsnips, butternut squash, thyme and dried dill. Sauté for 4 to 5 minutes more, stirring.

2. Add the water or stock, the oats and the salt. Bring to a boil, reduce heat and simmer covered for 45 to 50 minutes.

3. Puree the soup in a blender in several batches and return to the pot. Add the umeboshi vinegar. Taste and adjust the seasonings. Add the pepper. Serve hot. Garnish each serving with dill.