For a richer flavor, roast the butternut squash along with the parsnips before adding it to the soup. A swirl of crème fraîche or a drizzle of maple syrup can add a touch of elegance when serving. This soup freezes well, making it a great make-ahead option.
Butternut Squash and Parsnip Soup
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING8 People
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VIEWS23
Embrace the autumnal bounty with this velvety smooth soup, where sweet butternut squash harmonizes beautifully with earthy roasted parsnips. A comforting and elegant dish perfect for chilly evenings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Cholesterol16 mg
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Fiber10 g
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Protein5 g
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Saturated Fat5 g
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Sodium1009 mg
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Sugar14 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View 30 mins In a large stockpot, combine chicken broth, squash, celery, apples, leek, garlic, allspice, and thyme. Bring to a simmer over medium-high heat and cook until the vegetables are completely tender. (30 minutes)
03 Step
Recipe View 5 mins While the vegetables simmer, toss parsnips with coconut oil in a large bowl to coat evenly. Spread parsnips in a single layer onto a baking sheet. (5 minutes)
04 Step
Recipe View 30 mins Roast parsnips until tender and browned, turning halfway through. Add to soup. (30 minutes)
05 Step
Recipe View 15 mins Working in batches, carefully ladle vegetables and liquid into a blender, filling no more than half full. Secure the lid with a towel and pulse a few times before blending continuously until smooth. Repeat until all soup is pureed. (15 minutes)
06 Step
Recipe View 5 mins Return the pureed soup to the pot, stir in half-and-half, and cook until heated through. (5 minutes)
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Chance Kilback
May 21, 2025This soup is a perfect balance of sweet and savory! The roasted parsnips add such a depth of flavor.
Carey Cassin
May 6, 2025Easy to follow and absolutely delicious. My family loved it!
Karianne Zboncak
May 1, 2025I added a pinch of nutmeg and a splash of sherry vinegar at the end – it was divine!