Butternut Squash and Parsnip Soup

Servings:

This butternut squash and parsnip soup recipe is a fall favorite of ours. The flavors of the butternut squash and roasted parsnips together are a match made in heaven!

Prep
25 min
Cook
74 min
Servings
Difficulty
Hard

Ingredients

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

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