Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes Butternut Squash and Parsnip Soup 4.4 (7) 7 Reviews 2 Photos The flavors of the butternut squash and roasted parsnips together are a match made in heaven! A fall favorite of ours. Recipe by Sarah Agrella Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 2 Prep Time: 15 mins Cook Time: 40 mins Total Time: 55 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts 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 Directions 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. 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. I Made It Print Nutrition Facts (per serving) 273 Calories 8g Fat 49g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved