Rating: 4.43 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary test

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; carbohydrates 49.3g; fat 8.2g; cholesterol 16.2mg; sodium 1009.2mg. Full Nutrition
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