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 Roasted Two Squash, Parsnip, Sweet Potato, Celery, Carrot Soup?

You need 16 ingredients. The key ingredients include: 2 ripe butternut squash, 1 ripe buttercup squash, 1 parsnip, 1 sweet potato, and more.

Is Roasted Two Squash, Parsnip, Sweet Potato, Celery, Carrot Soup suitable as soups & stews?

Yes, Roasted Two Squash, Parsnip, Sweet Potato, Celery, Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Roasted Two Squash, Parsnip, Sweet Potato, Celery, Carrot Soup?

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

Roasted Two Squash, Parsnip, Sweet Potato, Celery,

Name: Roasted Two Squash, Parsnip, Sweet Potato, Celery, Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ripe butternut squash; 1 ripe buttercup squash; 1 parsnip; 1 sweet potato; 1 celery root; 1 carrot; 3 garlic cloves; 1 large onion; 1 red pepper; 1 cup olive oil; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 pinch nutmeg; 1 pinch cinnamon; 3 liters chicken stock; 1 cup milk

Warm up with this hearty Roasted Two Squash, Parsnip, Sweet Potato, Celery, Carrot Soup recipe. Made with butternut squash, squash, parsnip and sweet po…

This Roasted Two Squash, Parsnip, Sweet Potato, Celery, Carrot Soup relies on simple, everyday ingredients such as ripe butternut squash, ripe buttercup squash, parsnip and sweet potato. It comes together quickly and makes 4 servings, at about 2572 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

2572

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

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Roasted Two Squash, Parsnip, Sweet Potato, Celery, Carrot Soup

Tips for the best results

Variations & substitutions

My Personal Notes

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