Butternut Squash and Parsnip Soup Popular Recipes

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Butternut Squash and Parsnip Soup

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

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 1/2 teaspoons thyme
• 6 parsnips, peeled and cut into chunks, or more to taste
• 2 tablespoons coconut oil
• 1 cup half-and-half

Instructions :

Prep : 15M	Cook : 8M	Ready in : 55M

• 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.

Notes :

• You do not have to use coconut oil for this recipe. You could substitute olive oil and it would still be delicious. I just really like the flavor the coconut oil gives the roasted parsnips.
• I recommend boiling the butternut squash in the chicken stock, as I find it gives the soup a smoother consistency that roasting does.

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