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Butternut Squash and Parsnip Soup

Butternut squash and parsnip soup is a comforting and flavorful dish that is perfect for the fall and winter seasons. Both butternut squash and parsnips have a natural sweetness that is enhanced when they are roasted and pureed into a creamy soup. The combination of the two vegetables creates a velvety texture and a rich, earthy flavor that is sure to warm you up on a chilly day.

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Servings:

Yield:

8 servings

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

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

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

Nutrition Facts (per serving)

273

Calories

Fat

49g

Carbs

Protein

Complement

This soup is not only delicious, but also packed with nutrients. Butternut squash is a good source of vitamin A, vitamin C, and fiber, while parsnips provide a healthy dose of vitamin C, folate, and potassium. The addition of warming spices like cinnamon, nutmeg, and ginger adds depth to the soup, making it a satisfying and nourishing meal. Whether enjoyed as a starter or a main course, butternut squash and parsnip soup is a versatile and comforting dish that is sure to become a favorite during the colder months.