Butternut Squash and Parsnip Soup
Description
This butternut squash and parsnip soup is a fall favorite. Flavors from the butternut squash and roasted parsnips are perfect for the autumnal weather.
Ingredients
•
8 cups chicken broth
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1 large butternut squash - peeled, seeded, and cut into chunks
•
4 stalks celery, thinly sliced
•
2 apples - peeled, cored, and diced
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1 leek, thinly sliced (white and pale green parts only)
•
6 cloves garlic, minced
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2 teaspoons ground allspice
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1 1/2 teaspoons thyme
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6 parsnips, peeled and cut into chunks, or more to taste
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2 tablespoons coconut oil
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1 cup half-and-half
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Heat chicken broth in a large stockpot over medium-high heat. Add butternut squash, celery, apples, leek, garlic, allspice, and thyme; bring to a simmer and cook until vegetables are completely tender, about 30 minutes.
3
Meanwhile, toss parsnips with coconut oil in a large bowl to coat; transfer to a large baking sheet.
4
Cook parsnips in the preheated oven until tender and browned, about 30 minutes; add to stockpot.
5
Fill blender halfway with soup mixture. Cover and hold down lid with a potholder; pulse a few times before leaving on to blend. Pour puréed soup into a pot. Repeat with remaining soup mixture.
6
Stir half-and-half into puréed soup; cook until hot, about 5 minutes.