The flavors of the butternut squash and roasted parsnips together are a match made in heaven! A fall favorite of ours.
Ingredients
- chicken broth: 8 cups
- butternut squash - peeled, seeded, and cut into chunks: 1 piece
- stalks celery: 4 piece (sliced)
- apples - peeled, cored, and: 2 piece (diced)
- leek, thinly sliced (white and pale green parts only): 1 piece
- garlic: 6 clove (minced)
- ground allspice: 2 tsp
- ½ teaspoons thyme: 1 piece
- parsnips, peeled and cut into chunks: 6 piece (to taste)
- coconut oil: 2 Tbsp
- half-and-half: 1 cup
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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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.
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Roast parsnips until tender and browned, about 30 minutes; add to soup.
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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.
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Pour pureed soup into the pot, stir half-and-half into the soup, and cook until hot, about 5 minutes.
