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.

Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
8 servings


  • 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


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

  4. Roast parsnips until tender and browned, about 30 minutes; add to soup.

  5. 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.

  6. Pour pureed soup into the pot, stir half-and-half into the soup, and cook until hot, about 5 minutes.

Cook's 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.

Nutrition Facts (per serving)

273 Calories
8g Fat
49g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 273
% Daily Value *
Total Fat 8g 11%
Saturated Fat 5g 27%
Cholesterol 16mg 5%
Sodium 1009mg 44%
Total Carbohydrate 49g 18%
Dietary Fiber 10g 36%
Total Sugars 14g
Protein 5g
Vitamin C 58mg 292%
Calcium 180mg 14%
Iron 3mg 14%
Potassium 1158mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love