Pumpkin Parsnip Bisque with Hazelnut Toasts
Puree wintry vegetables like potato, leek and parsnip into a velvety soup. Don't skip the crisp, buttery dippers. They're delicious dunked in the soup.
Toasts can be made ahead and held at room temperature for 1 to 2 hours.
Soup can be prepared to this point and refrigerated up to 3 days or frozen up to 1 month until ready to serve. Defrost and heat soup, covered, over medium-low heat until heated through.