Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
8
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C).
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.
Meanwhile, toss parsnips with coconut oil in a large bowl to coat; transfer to a large baking sheet.
Cook parsnips in the preheated oven until tender and browned, about 30 minutes; add to stockpot.
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.
Stir half-and-half into puréed soup; cook until hot, about 5 minutes.
Cook’s Note
I really like the flavor coconut oil adds to the roasted parsnips, but you do not have to use it for this recipe. You could substitute olive oil, and it would still be delicious.
I recommend boiling the butternut squash in the chicken stock. I find it gives the soup a smoother consistency than roasting does.
Nutrition Facts (per serving)
| 273 | Calories |
| 8g | Fat |
| 49g | Carbs |
| 5g | Protein |
