Butternut Squash and Parsnip Soup

Name: Butternut Squash and Parsnip Soup
Total time: 55
Yield: 8
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

Recipe by Sarah Agrella from allrecipes.com

55 Mins.

Ingredients

8 servings

•

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

Instructions

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
Roast parsnips until tender and browned, about 30 minutes; add to soup.
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.
Pour pureed soup into the pot, stir half-and-half into the soup, and cook until hot, about 5 minutes.