Creamy Butternut Squash and Parsnip Soup Recipe

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
• 1.5 teaspoons thyme
• 6 parsnips, peeled and cut into chunks, or more to taste
• 2 tablespoons coconut oil
• 1 cup half-and-half

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large stockpot, heat the chicken broth over medium-high heat. Add the butternut squash, celery, apples, leek, garlic, allspice, and thyme. Bring to a simmer and cook until the vegetables are very tender, approximately 30 minutes.
3. In a large bowl, toss the parsnips with coconut oil until well coated. Then, transfer them to a large baking sheet.
4. Roast the parsnips in the preheated oven until they are tender and browned, about 30 minutes. Add them to the stockpot.
5. Fill your blender halfway with the soup mixture. Secure the lid tightly with a potholder and pulse a few times before blending continuously. Pour the puréed soup into a separate pot and repeat with the remaining soup mixture.
6. Stir in the half-and-half into the puréed soup. Cook until heated through, about 5 minutes.

Nutrition

• Calories: 273 kcal
• Fat Content: 8 g
• Fiber Content: 10 g
• Sugar Content: 14 g
• Sodium Content: 1009 mg
• Protein Content: 5 g
• Cholesterol Content: 16 mg
• Carbohydrate Content: 49 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g