The flavors of the butternut squash and roasted parsnips together are a match made in heaven! A fall favorite of ours.
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 ½ teaspoons thyme
- 6 parsnips, peeled and cut into chunks, or more to taste
- 2 tablespoons coconut oil
- 1 cup half-and-half
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
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.
Step 4
Roast parsnips until tender and browned, about 30 minutes; add to soup.
Step 5
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.
Step 6
Pour pureed soup into the pot, stir half-and-half into the soup, and cook until hot, about 5 minutes.
Cook’s Notes:
You do not have to use coconut oil for this recipe. You could substitute olive oil and it would still be delicious. I just really like the flavor the coconut oil gives the roasted parsnips.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 273 | |
% Daily Value * | |
Total Fat8g | 11% |
Saturated Fat5g | 27% |
Cholesterol16mg | 5% |
Sodium1009mg | 44% |
Total Carbohydrate49g | 18% |
Dietary Fiber10g | 36% |
Total Sugars14g | |
Protein5g | |
Vitamin C58mg | 292% |
Calcium180mg | 14% |
Iron3mg | 14% |
Potassium1158mg | 25% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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