Butternut Squash Parsnip Soup

Follow our step-by-step guide on how to make Butternut Squash Parsnip Soup.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   In a spacious stockpot set over medium-high heat, combine the rich chicken broth with diced butternut squash, chopped celery, sweet apples, sliced leek, minced garlic, fragrant allspice, and fresh thyme.

3. Step 3

   Allow this delightful medley to come to a gentle simmer, cooking until the vegetables are tender, which should take about 30 minutes.

4. Step 4

   While the soup simmers, take a large bowl and toss the parsnips with a drizzle of coconut oil, ensuring they are evenly coated.

5. Step 5

   Spread the parsnips out on a baking sheet, ready for roasting.

6. Step 6

   Place the baking sheet in the preheated oven and roast the parsnips until they are tender and beautifully browned, approximately 30 minutes.

7. Step 7

   Once roasted, add the parsnips to the soup pot, infusing it with their sweet, earthy flavor.

8. Step 8

   Next, carefully ladle the soup mixture into a blender in batches, filling it no more than halfway.

9. Step 9

   Secure the lid with a towel for safety, pulse a few times, and then blend until the mixture is velvety smooth.

10. Step 10

    Repeat this blending process until all the soup is pureed to perfection.

11. Step 11

    Return the silky soup to the pot, stir in the creamy half-and-half, and gently heat until steaming hot, which should take about 5 minutes.

12. Step 12

    Enjoy the warmth and comfort of this delicious soup, perfect for any occasion.