Butternut Squash And Parsnip Soup Recipe

Name: Butternut Squash And Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 1/2 teaspoons thyme; 6 parsnips, peeled and cut into chunks, or more to taste; 2 tablespoons coconut oil; 1 cup half-and-half

Servings: persons

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 1/2 teaspoons thyme
6 parsnips, peeled and cut into chunks, or more to taste
2 tablespoons coconut oil
1 cup half-and-half

1
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
4
Roast parsnips until tender and browned, about 30 minutes; add to soup.
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.
6
Pour pureed soup into the pot, stir half-and-half into the soup, and cook until hot, about 5 minutes.

1086

kcal

Calories

Fat

Carbs

150

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Butternut Squash And Parsnip Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash And Parsnip Soup

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