Butternut Squash and Parsnip Soup recipe

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Ingredients

8 cups chicken broth
1 large butternut squash - peeled, seeded, and cut into chunks
4 stalks celery, thinly sliced
2 apples - peeled, cored, and diced
1 leek, thinly sliced (white and pale green parts only)
6 cloves garlic, minced
2 teaspoons ground allspice
1 ½ teaspoons thyme
6 parsnips, peeled and cut into chunks, or more to taste
2 tablespoons coconut oil
1 cup half-and-half

Nutrition Info

273 calories
carbohydrate: 49.3 g
cholesterol: 16.2 mg
fat: 8.2 g
fiber: 10.1 g
protein: 5.4 g
saturatedFat: 5.4 g
servingSize: -
sodium: 1009.2 mg
sugar: 14.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Pour chicken broth into a large stockpot over medium-high heat, add squash, celery, apples, leek, garlic, allspice, and thyme. Bring the mixture to a simmer and cook until the vegetables are completely tender, about 30 minutes.

  3. While the vegetables simmer, put parsnips into a large bowl. Pour coconut oil over the parsnips and toss to coat. Spread parsnips onto a baking sheet.

  4. Roast parsnips until tender and browned, about 30 minutes, add to soup.

  5. Ladle vegetables and liquid into a blender in batches so the blender bowl is no more than half full. Hold lid in place with a towel and pulse blender a few times before leaving on to blend, puree until smooth. Repeat until all soup is pureed.

  6. Pour pureed soup into the pot, stir half-and-half into the soup, and cook until hot, about 5 minutes.

Recipe Yield

8 servings

Recipe Note

The flavors of the butternut squash and roasted parsnips together are a match made in heaven! A fall favorite of ours.

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