Roasted Parsnip & Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Loaded with sweet vegetables and a touch of spice from the hot paprika, this creamy soup will melt away your winter blues!
Author:
Recipe type: Soup, Main
Cuisine: Vegan, Gluten-Free, Sugar-Free
Serves: Makes 4 - 6 servings
Ingredients
  • ½ large butternut squash, peeled and cubed
  • 1 pound parsnips, scrubbed and trimmed
  • 6 garlic cloves, peeled
  • 2 bartlett pears, cored and quartered
  • 2 tablespoons olive oil, or melted coconut oil
  • 4 cups low-sodium vegetable broth
  • 2-4 cups water
  • 1 teaspoon hot paprika
  • salt & pepper to taste
Instructions
  1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
  2. Peel and clean a large butternut squash. Cube half into 1-inch chunks, reserving the other half for another use *see notes. Transfer to a large bowl.
  3. Scrub the parsnips with a vegetable brush under warm water to remove any residual dirt and trim the ends. Chop into 1-inch chunks and add to the bowl with the squash.
  4. Core and quarter two bartlett pears, no need to peel, and add to the bowl. Toss is 6 whole garlic cloves.
  5. Drizzle with olive oil and toss with 1 teaspoon of salt and ½ teaspoon black pepper.
  6. Arrange on the prepared baking sheet and roast until fragrant and lightly caramelized. About 45 minutes. Pierce the cubes of squash with a fork or knife to ensure they are cooked through.
  7. Transfer the roasted vegetables to a blender along with the vegetable stock and puree until smooth. You may need to do this in batches depending on the size of your blender. ** see notes.
  8. Transfer the puree to a large pot and heat over medium heat. Add the water, one cup at a time until the desired thickness is reached.
  9. Stir in the hot paprika and season to taste with salt and pepper.
Notes
*I like to cube the remaining butternut squash and store in a zip top bag in the fridge for another meal. Add it to soups, pasta, risotto, roast it, or even freeze it for another use.
**out of convenience you could transfer everything to a large soup pot and use an immersion blender, but I like how smooth and velvety this gets in the blender.
Recipe by David D at https://davidd.ca/roasted-parsnip-butternut-squash-soup/