Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Pour chicken broth into a large stockpot over medium-high heat; add squash, celery, apples, leek, garlic, allspice, and thyme. Bring to a simmer and cook until the vegetables are completely tender, about 30 minutes.
3. 3 While the vegetables simmer, put parsnips into a large bowl; add coconut oil and toss to coat. Spread parsnips onto a large baking sheet.
4. 4 Roast parsnips in the preheated oven until tender and browned, about 30 minutes; add to vegetables.
5. 5 Ladle vegetables and liquid into a blender in batches so the blender bowl is no more than half full. Cover and pulse a few times before blending; puree until smooth. Repeat until all vegetables are puréed.
6. 6 Pour puréed vegetables into the pot; stir in half-and-half and cook until hot, about 5 minutes.

Nutrition per serving