Squash and Parsnip Soup Recipe

Name: Squash and Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds winter squash, like acorn or butternut, or pumpkin; 3 tablespoons unsalted butter; 4 parsnips, peeled and chopped (carrots may be substituted); 1 medium-size onion, peeled and chopped; 1 tablespoon minced garlic; 1 tablespoon minced fresh ginger; 3 cups chicken stock; 2 cups milk; Salt and freshly ground black pepper to taste; 2 tablespoons minced fresh cori ander, or parsley

Servings: persons

1
Preheat the oven to 400 degrees.
2
Quarter the squash or pumpkin and remove the seeds.
3
Melt 1 tablespoon of the butter and brush it over cut surfaces of the squash or pumpkin.
4
Place squash or pumpkin on a foil-lined pan and bake until tender and beginning to brown, about 45 minutes to 1 hour.
5
Remove from oven and cool briefly.
6
Meanwhile, heat remaining butter in a heavy saucepan.
7
Add parsnips or carrots and onion, and saute over medium heat until golden.
8
Stir in garlic and ginger and saute a few minutes more.
9
Add stock, and simmer until the vegetables are tender, about 15 minutes.
10
When the squash or pumpkin has cooled slightly, scoop out the tender flesh and mash into the vegetable mixture.
11
Puree the mixture in a food processer or blender.
12
Return the puree to the saucepan, add milk and bring to a simmer.
13
Season with salt and pepper.
14
Reheat before serving and sprinkle each serving with coriander or parsley.

2908

kcal

Calories

295

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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.

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 3 pounds winter squash, like acorn or butternut, or pumpkin, 3 tablespoons unsalted butter, 4 parsnips, peeled and chopped (carrots may be substituted), 1 medium-size onion, peeled and chopped, and more.

Yes, 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.

That's it — enjoy your meal!

Squash and Parsnip Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions