Name: Butternut Squash and Parsnip Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Chicken broth - 8 cups; Butternut squash - peeled, seeded, and cut into chunks - 1 large; Celery, thinly sliced - 4 stalks; Apples - peeled, cored, and diced - 2; Leek, thinly sliced (white and pale green parts only) - 1; Garlic, minced - 6 cloves; Ground allspice - 2 teaspoons; Thyme - 1 ½ teaspoons; Parsnips, peeled and cut into chunks, or more to taste - 6; Coconut oil - 2 tablespoons; Half-and-half - 1 cup

Ingredients for - Butternut Squash and Parsnip Soup

1. Chicken broth 8 cups

2. Butternut squash - peeled, seeded, and cut into chunks 1 large

3. Celery, thinly sliced 4 stalks

4. Apples - peeled, cored, and diced 2

5. Leek, thinly sliced (white and pale green parts only) 1

6. Garlic, minced 6 cloves

7. Ground allspice 2 teaspoons

8. Thyme 1 ½ teaspoons

9. Parsnips, peeled and cut into chunks, or more to taste 6

10. Coconut oil 2 tablespoons

11. Half-and-half 1 cup

How to cook deliciously - Butternut Squash and Parsnip Soup

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

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 . Stage

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 . Stage

Roast parsnips until tender and browned, about 30 minutes; add to soup.

5 . Stage

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 . Stage

Pour pureed soup into the pot, stir half-and-half into the soup, and cook until hot, about 5 minutes.