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

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

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

273 calories; protein 5.4g 11% DV; carbohydrates 49.3g 16% DV; fat 8.2g 13% DV; cholesterol 16.2mg 5% DV; sodium 1009.2mg 40% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/13/2017
This is a really nice autumn soup. For me it came out a bit thicker than expected and needed salt. The only change I made is that I used whole allspice while cooking and fished them out before I pureed. I still got the nice flavor without the soup being brown. Cooked the vegetables in the Instant Pot. Worked very well. I revisited this soup for lunch the next day and it was killer! Definitely one that should be made one day and eaten the next. I think next time I make this I may blend half and leave the other half unblended and add some ham. Read More
(1)

Most helpful critical review

Rating: 3 stars
09/18/2015
I made the recipe as directed. The two teaspoons of allspice turned the soup a very dark dingy brown. Not something you would want to serve to company. The taste was okay but I don't think I'll make it again. Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/23/2017
This was pretty good but I think the Parsnip was a little strong. Next time I will probably use only 4. Good taste overall. Read More
(1)
Rating: 4 stars
11/12/2017
This is a really nice autumn soup. For me it came out a bit thicker than expected and needed salt. The only change I made is that I used whole allspice while cooking and fished them out before I pureed. I still got the nice flavor without the soup being brown. Cooked the vegetables in the Instant Pot. Worked very well. I revisited this soup for lunch the next day and it was killer! Definitely one that should be made one day and eaten the next. I think next time I make this I may blend half and leave the other half unblended and add some ham. Read More
(1)
Rating: 5 stars
12/16/2016
I had never used a butternut squash before so this soup was a new adventure for me. I roasted all the parsnips and half the squash (that's how much fit on my pan) and cooked the rest of the squash in the chicken broth. Instead of leek I used green onion. I did not have any cream or half and half so I simply used a smaller amount of milk and then used some sour cream in each serving of the soup. It was a surprise to all of us how sweet this soup is! Read More
(1)
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Rating: 5 stars
12/12/2016
This was great. I made by the receipt. Yes the allspice turned it alittle brownish but it still looked good. I am freezing enough to have with my Christmas dinner. Will be a favorite to make. Read More
Rating: 5 stars
10/06/2019
Very flavourful Read More
Rating: 5 stars
07/08/2019
5 stars for the butternut and parsnip combination. I changed it a lot but these two veggies are wonderful together. Thank you for the idea. I did not puree the soup and enjoyed the flavors of the individual components. Added a turnip didn't have a leek reduced the allspice upped the garlic. Garnished with bacon. Yummy. Read More
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Rating: 3 stars
09/18/2015
I made the recipe as directed. The two teaspoons of allspice turned the soup a very dark dingy brown. Not something you would want to serve to company. The taste was okay but I don't think I'll make it again. Read More