Butternut Squash and Parsnip Soup recipe
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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 ½ teaspoons thyme 6 parsnips, peeled and cut into chunks, or more to taste 2 tablespoons coconut oil 1 cup half-and-half
Nutrition Info
- 273 caloriescarbohydrate: 49.3 gcholesterol: 16.2 mgfat: 8.2 gfiber: 10.1 gprotein: 5.4 gsaturatedFat: 5.4 gservingSize: -sodium: 1009.2 mgsugar: 14.2 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash and Parsnip Soup
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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.
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.
Roast parsnips until tender and browned, about 30 minutes, add to soup.
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.
Pour pureed soup into the pot, stir half-and-half into the soup, and cook until hot, about 5 minutes.