Thank you for your interest!
Thank you for your interest!
There will be no Cossayuna Pantry Service on Tuesday, November 3rd due to the mid-term election. The Cossayuna Pantry is located in the Cossayuna Fire Department, which is a polling site.
The Greenwich Pantry will remain open on:
-
- Monday, November 2nd from 3:30 - 7:30 PM
-
- Wednesday, November 4th from 9:00AM - 12:30PM
Need extra food support? Visit www.comfortfoodcommunity.org/resources
About the Recipe
Ingredients
2 Honeynut squash, peeled, seeded, and cut into 1-inch cubes
3 small parsnips peeled and sliced
4 large ribs celery sliced
1 large yellow onion chopped
8 cloves of garlic peeled
6 sprigs thyme leaves removed from their stems (about 1 tablespoon)
2 tablespoons oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 quart chicken or vegetable broth
Preparation
Preheat the oven to 375ºF
In a large bowl, toss the vegetables with the oil, salt, and pepper. Turn them out onto the baking sheet in an even layer.
Roast the vegetables for 45 minutes. Remove the sheet pan from the oven and let the vegetables cool for at least 15 minutes, until no longer piping hot.
Transfer half of the vegetables and two cups of the broth to your blender. Purée at high speed for about one minute, until smooth. Repeat with the second batch of vegetables and broth. Store the soup in the refrigerator in a tightly-lidded container until ready to serve.
When it's time to serve the soup, ladle as much as you need into a small pot, thinning with extra broth. Heat it on low, stirring often, until piping hot.