This butternut squash and parsnip soup is a fall favorite. Flavors from the butternut squash and roasted parsnips are perfect for the autumnal weather.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
273 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Heat chicken broth in a large stockpot over medium-high heat. Add butternut squash, celery, apples, leek, garlic, allspice, and thyme; bring to a simmer and cook until vegetables are completely tender, about 30 minutes.
Step 3
Meanwhile, toss parsnips with coconut oil in a large bowl to coat; transfer to a large baking sheet.
Step 4
Cook parsnips in the preheated oven until tender and browned, about 30 minutes; add to stockpot.
Step 5
Fill blender halfway with soup mixture. Cover and hold down lid with a potholder; pulse a few times before leaving on to blend. Pour puréed soup into a pot. Repeat with remaining soup mixture.
Step 6
Stir half-and-half into puréed soup; cook until hot, about 5 minutes.
Ingredients
2 teaspoons ground allspice
1 cup half-and-half
8 cups chicken broth
6 cloves garlic, minced
2 tablespoons coconut oil
4 stalks celery, thinly sliced
1 large butternut squash - peeled, seeded, and cut into chunks
2 apples - peeled, cored, and diced
1 leek, thinly sliced (white and pale green parts only)
6 parsnips, peeled and cut into chunks, or more to taste
