Herb Roasted Butternut Squash and Parsnip Soup
People always think of soup as cold weather food, but I enjoy them on wet weather days too. There is definitely something to be said about a wet and stormy day spent lounging on the couch with an old movie and a nice warm bowl of soup. And this easy herb roasted butternut squash and parsnip soup sure hits the right spot. This rich, creamy soup has a slightly nutty and sweet flavor in every mouthful, and is topped with a combination of red onions and cubanelle pepper to introduce a slight tang and some mild heat to the mix. With all the rain trickling down the windows and a grey sky outside, this soup will warm your very soul.
All the Benefits of Butternut Squash and Parsnips in One Easy Bowl
For this soup I have used butternut squash, which is actually a fruit, and parsnips. Both of these, individually, offer tons of nutrition but combined create a powerhouse. Both squash and parsnip are relatively low in calories and rich in fiber. Cholesterol is non-existent and the fat is so minimal that it really doesn’t bare mentioning. Both Butternut Squash and Parsnip contain almost 500 mg of potassium per 1 cup serving. Butternut squash contains almost all of your RDA of vitamin A, 48% of vitamin C, B-6, Calcium and Magnesium. Parsnips contain 37 grams of vitamin C, B-6, Calcium and magnesium. As you can see, combined these two food sources offer a lot of nutritional benefits.
Roasted Butternut Squash & Parsnip Soup
Ingredients
- 1 large butternut squash peeled, cored and roughly chopped
- 2 medium parsnips peeled, cored and roughly chopped
- 2 tbsp Extra Virgin Olive or Avocado Oil
- 2 cloves garlic minced
- 1 tsp fresh parsley
- 1/2 tso oregano
- 1/2 tsp finely chopped dried rosemary
- 1/4 tsp dried thyme
- salt & pepper to taste
- 2 cups low sodium chicken or vegetable stock
Instructions
Preheat oven to 400°
Line a large baking sheet with parchment paper and set aside
Add all ingredients, except the stock, to a large bowl and toss to combine.
Place the vegetables on the lined baking sheet, making sure not to crowd. If the vegetables are too close, seperate and use a second baking sheet
Roast in the oven until the vegetables have softened and slightly browned on the edges, about 20 to 30 minutes.
Remove the vegetables from the oven and allow them to slightly cool for about 5 to 10 minutes
Add the vegetables to a blender with the chicken stock and pulse into a smooth consistency. You can use as much or as little stock as you want to desired consistency.
Serve and enjoy!
Herb Roasted Butternut Squash and Parsnip Soup
While this soup is well worth any effort, some consider the addition of parsnip to be too laborious. The larger more mature parsnips contain a tough woody center rib that will need to be removed. The easiest way to do this is cut the parsnips lengthwise in quarters and removed the stem. It is very easy to discern the center stem as it is darker in color that the flesh of the parsnip. Gently use a knife and slice down the line between the stem and the flesh on both sides and the core will separate. Chop the parsnips into large bite sized pieces and place in a large bowl. Use a vegetable peeler to peel the butternut squash and cut in half. Using a large spoon, simply scoop out the center of seeds. Cut the squash into large bite sized pieces and add to the bowl with the parsnips. Add oil and herbs then toss to combine, making sure all pieces are covered. Roast in the over until tender. Allow to slightly cool and blend in the blender until you reach your desired consistency. Then enjoy!!
