1. Recipes

How to Make Butternut Squash and Parsnip Soup - A Step-by-Step Guide

Butternut squash and parsnip soup is a cozy and comforting dish that is perfect for the fall and winter months. This soup is rich, creamy, and packed with delicious flavors from the seasonal vegetables. It's a great way to warm up on a cold day and is a fantastic option for a hearty and satisfying meal.

The combination of butternut squash and parsnips creates a smooth and velvety texture, while also offering a sweet and nutty flavor to the soup. The addition of warming spices like cin...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • Roast parsnips until tender and browned, about 30 minutes; add to soup.
  • 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.
  • Pour pureed soup into the pot, stir half-and-half into the soup, and cook until hot, about 5 minutes.

    • Nutrition

    273 cal.

    • Total Fat: 8g
    • Saturated Fat: 5g
    • Cholesterol: 16mg
    • Sodium: 1009mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 10g
    • Total Sugars: 14g
    • Protein: 5g
    • Vitamin C: 58mg
    • Calcium: 180mg
    • Iron: 3mg
    • Potassium: 1158mg

    Categories

    Vegetarian recipes
    Soup recipes
    Winter recipes
    Comfort food recipes
    Healthy recipes