How many servings does this recipe make?

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

What ingredients do I need for Butternut Squash-Parsnip Soup with Thyme?

You need 8 ingredients. The key ingredients include: 3 tablespoons butter, 1 2-pound butternut squash, unpeeled, halved lengthwise, seeded, cut into 8 pieces, 1 pound parsnips, peeled, cut crosswise into 2-inch pieces, thick end pieces cut lengthwise in half, 1/4 cup water, and more.

Is Butternut Squash-Parsnip Soup with Thyme suitable as soups & stews?

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

How do I store leftover Butternut Squash-Parsnip Soup with Thyme?

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

Butternut Squash-Parsnip Soup with Thyme Recipe

Name: Butternut Squash-Parsnip Soup with Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 2-pound butternut squash, unpeeled, halved lengthwise, seeded, cut into 8 pieces; 1 pound parsnips, peeled, cut crosswise into 2-inch pieces, thick end pieces cut lengthwise in half; 1/4 cup water; 1 onion, halved, thinly sliced; 2 teaspoons minced fresh thyme or 3/4 teaspoon dried; 4 cups canned low-salt chicken broth; 1 cup half and half

Warm up with this hearty Butternut Squash-Parsnip Soup with Thyme recipe. Made with butter, butternut squash, parsnips and water. Easy step-by-step inst…

This Butternut Squash-Parsnip Soup with Thyme relies on simple, everyday ingredients such as butter, water, onion, halved, thinly sliced and half and half. It comes together quickly and makes 4 servings, at about 741 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

3 tablespoons butter
1 2-pound butternut squash, unpeeled, halved lengthwise, seeded, cut into 8 pieces
1 pound parsnips, peeled, cut crosswise into 2-inch pieces, thick end pieces cut lengthwise in half
1/4 cup water
1 onion, halved, thinly sliced
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
4 cups canned low-salt chicken broth
1 cup half and half

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Quick Info

Servings
4 servings
Calories
741 kcal
Category
Soups & Stews

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