Butternut Squash and Parsnip Soup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Meanwhile, toss parsnips with coconut oil in a large bowl to coat; transfer to a large baking sheet.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Cook parsnips in the preheated oven until tender and browned, about 30 minutes; add to stockpot.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Stir half-and-half into puréed soup; cook until hot, about 5 minutes.'}

📊 Nutrition Facts

Per serving (8 servings total)