BUTTERNUT SQUASH AND PARSNIP SOUP
The flavors of the butternut squash and roasted parsnips together are a match made in heaven! A fall favorite of ours.
Provided by Sarah Agrella
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 273 calories, Carbohydrate 49.3 g, Cholesterol 16.2 mg, Fat 8.2 g, Fiber 10.1 g, Protein 5.4 g, SaturatedFat 5.4 g, Sodium 1009.2 mg, Sugar 14.2 g
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Cody Parrish
[email protected]Meh.
ishrat jahanmitu
[email protected]Overall, I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.
Douglas Kaimenyi
[email protected]This soup was a lot of work for not a lot of payoff. I wouldn't recommend it.
Isabel Fuentes
[email protected]I followed the recipe exactly and my soup turned out watery. I'm not sure what went wrong.
Shannon Martin
[email protected]I found this soup to be a bit bland. I think it needed more seasoning.
Night Wolf
[email protected]This soup was a bit too sweet for my taste. I think I would have preferred it with less parsnips or maybe a bit of lemon juice to balance out the sweetness.
DOHA GAMING
[email protected]I'm not a huge fan of butternut squash, but I loved this soup. It was creamy and flavorful, and the roasted vegetables were a nice touch.
Md Ridoykhan
[email protected]This soup was a hit with my family. Even my picky kids loved it. I will definitely be making this again.
Aktaruzzaman Khan Akash
[email protected]Yum!
Anmmar _roblox6
[email protected]This soup was delicious and easy to make. I used frozen butternut squash and parsnips, and it still turned out great. I will definitely be making this again.
farhad compusol
[email protected]I loved this soup! It was so easy to make and the flavors were amazing. I added a bit of extra garlic and chili powder, and it was perfect. I will definitely be making this again and again.
lara assi
[email protected]This was a great recipe. I made it exactly as written and it turned out perfectly. The soup was creamy and flavorful, and the roasted vegetables were a nice touch. I will definitely be making this again.
Asma Bou
[email protected]I'm not usually a fan of butternut squash soup, but this recipe changed my mind. The parsnips added a nice sweetness and the spices were perfectly balanced. I served it with a side of crusty bread and it was the perfect comfort food.
Mr. salim
[email protected]This soup was absolutely delicious! The butternut squash and parsnips were perfectly roasted, and the soup was creamy and flavorful. I added a bit of extra ginger and cumin, and it was perfect. Will definitely be making this again!