Parsnip, Summer Squash and Roasted Garlic Soup

I've decided I needed to plan out lunch for this week!  I wanted to make a yummy soup with the squash and parsnips we had while trying to prevent from having to toss them!  I figured I would be more willing to eat something yummy whether it be a salad or soup for lunch if I made on Sunday or Monday.  So I made this soup and just a salad with lettuce, spinach, cucumbers, and corn.

This soup is very delicious, flavorful, and creamy.

Parsnip, Summer Squash, and Roasted Garlic Soup

3 Parsnips, Chopped
3 Summer Squash, Chopped
1 head garlic
1/4 cup olive oil
2 tbs. butter
1/2 onion, chopped
2 tbs. lemon juice
1 cup cream (optional)

1. Preheat oven to 350 degrees. Place peeled garlic on a large square of foil, drizzle 1 tbs olive oil over the cloves and wrap up. Bake for 20 - 30 minutes.

 

 

 

2. Meanwhile heat butter, and remaining 3 tbs. olive oil add chopped onion.  Cook until onion until its translucent (apprx. 6-8 minutes).  While the onions are cooking chop squash and parsnips.

3. Add vegetable broth, squash and parsnips to the onions.  Bring to a boil and let simmer for 45 minutes until veggies are tender.  Remove from heat and let cool.

 

 

 

4. Once soup has cooled slightly put into blender and blend until smooth.  Pour back into pot and heat up seasoning with salt and pepper to taste.  Enjoy!