Butternut Squash And Parsnip Soup
A comforting, creamy butternut squash and parsnip soup bursting with warm thyme and coriander flavors, perfect for cozy gatherings and veggie lovers alike.
Ingredients
- 2 Tbsp. canola oil
- 1 medium butternut squash, peeled and diced ⓘ
- 2 carrots, peeled and diced
- 3 parsnips, peeled and diced ⓘ
- 1 small yellow onion, peeled and diced ⓘ
- 6 sprigs fresh thyme
- 1/2 tsp. ground coriander seeds ⓘ
- 6 c chicken stock ⓘ
- 1 1/2 tsp. salt ⓘ
- 2 Tbsp. champagne vinegar ⓘ
- 1 bay leaf ⓘ
- Freshly ground pepper, to taste ⓘ
Instructions
- In a large stockpot over medium heat, warm the oil; then add the squash, carrots, parsnips, and onion.
- Cook the vegetables, stirring occasionally, until they are slightly tender and warmed through, about 5 minutes.
- Add the thyme, coriander, chicken stock, salt, pepper, vinegar, and bay leaf.
- Bring the mixture to a simmer and cook until the vegetables are soft, about 20 minutes.
- Remove the bay leaf and thyme sprigs.
- Puree the mixture in batches in a blender until smooth, about 3 to 5 minutes.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or coconut milk after blending. If you don't have fresh thyme, dried thyme works in a pinch—just use about one-third of the amount. Ground cumin can be used instead of coriander for a different flavor profile. You can also add an apple for a touch of sweetness, enhancing the soup's flavor.
Serving Suggestions
Serve this soup warm, garnished with a drizzle of olive oil or a dollop of sour cream. It pairs beautifully with a crusty bread or a fresh salad for a light meal. For a more substantial dish, consider serving alongside Melt-In-Your-Mouth Turkey Pie for a comforting dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl, stirring halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Butternut Squash And Parsnip Soup contains roughly 340 calories, with 11g protein, 55g carbohydrates, and 16g fat. It is an excellent source of vitamin C (331% of the Daily Value), iron (185% of the Daily Value), and dietary fiber (101% of the Daily Value). It also contributes 28g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes, you can easily make this soup vegan by substituting vegetable stock for chicken stock and omitting any dairy products. The soup will still be flavorful and satisfying without compromising the texture.
How can I adjust the thickness of the soup?
If you prefer a thicker soup, reduce the amount of stock used, or add more vegetables to the mixture. For a thinner consistency, simply add more stock or water until the desired texture is reached.
Is it possible to freeze this soup?
Absolutely! This soup freezes well. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it on the stovetop.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).