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Butternut Squash and Parsnip Soup

Butternut Squash and Parsnip Soup

Sarah Agrella

"The flavors of the butternut squash and roasted parsnips together are a match made in heaven! A fall favorite of ours."
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55 m servings 273 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 1009 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  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.
  4. Roast parsnips until tender and browned, about 30 minutes; add to soup.
  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.
  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.
  • I recommend boiling the butternut squash in the chicken stock, as I find it gives the soup a smoother consistency that roasting does.

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Read all reviews 4
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This was pretty good but I think the Parsnip was a little strong. Next time I will probably use only 4. Good taste overall.

I had never used a butternut squash before, so this soup was a new adventure for me. I roasted all the parsnips and half the squash (that's how much fit on my pan) and cooked the rest of the squ...

This was great. I made by the receipt. Yes the allspice turned it alittle brownish but it still looked good. I am freezing enough to have with my Christmas dinner. Will be a favorite to make.

I made the recipe as directed. The two teaspoons of allspice turned the soup a very dark dingy brown. Not something you would want to serve to company. The taste was okay but I don't think...

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