Butternut Squash and Parsnip Soup

This was pretty good but I think the Parsnip was a little strong. Next time I will probably use only 4. Good taste overall.

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.

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!

Very flavourful

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.

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.

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.