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roasted butternut squash soup

Roasted Butternut Squash and Parsnip Soup


Ingredients

Scale
  • 2 pounds chopped peeled butternut squash
  • 3 parsnips, peeled and roughly chopped
  • 1 yellow onion, roughly chopped
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground pepper
  • 4 cups chicken stock
  • 2 cups heavy cream
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger

Instructions

  1. Set oven to 425 degrees F. On a baking sheet, add butternut squash, parsnips, onion, olive oil, salt and pepper. Toss well and roast for 30-35 minutes.
  2. Once roasted, add vegetables to a blender. Add enough chicken stock to be able to blend the vegetables until smooth. Pour blended mixture into a large pot over medium heat. Add remaining chicken stock if it wasn't already blended with the soup. Add heavy cream, nutmeg and ginger. Simmer for 10 minutes.
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Main Course, Soup