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Butternut Squash and Parsnip Puree Soup

Hello, creamy flavor! Yes, I did say creamy, but this dish is vegan (other than a cream drizzle at the end for those who’d like it). I call this dish “fall in a bowl”. It contains all the warming, aromatic herbs of fall, but you’ll crave it year around for a comforting dish that is healthy, well-balanced, and filling all at the same time. Hit up your local farmer’s market for this one - you can buy most of this fresh and support local food at the same time!

Prep Time: 20 minutes

Cook Time: 40 minutes

Level: Easy

Ingredients - serves 3-4

  • 6 cups of diced butternut squash (one medium sized butternut squash works well)

  • 2 cups of peeled and diced parsnip (around 3 medium sized parsnips)

  • 1 small to medium diced onion

  • 3 cloves of garlic, chopped

  • 3 tbsp. butter

  • 4 pinches of Kosher salt

  • 1 tbsp. chopped fresh rosemary

  • 1 tbsp. chopped fresh sage

  • 1/2 tsp. ground coriander

  • 1/4 tsp. paprika

  • 1/4 tsp. white pepper

  • 1/4 tsp. black pepper

  • 3 cups of stock (vegetable stock or chicken stock are good options)

  • Optional: additional rosemary for garnish, heavy cream for drizzle

 

  1. Prep all ingredients: dice butternut squash, peel and dice parsnip, chop onion and garlic. Place in a bowl.

  2. Heat up a large pot or dutch oven on medium heat, and add the butter. Let melt. Add the four ingredients all diced up to the pot and stir. Season with 4 pinches of Kosher salt. Stir again. Let cook in the pot for about 5 minutes to begin to soften up, stirring every minute or so.

  3. While this is happening, measure out the black and white pepper, paprika, and coriander, and chop up the fresh rosemary and sage.

  4. After 5 minutes or so is up, add the spices to the pot and stir well to mix in. Reduce the temperature to medium low. Continue to let cook down for another 5 minutes.

  5. Measure out the stock, add to the pot. Stir well, and cover with the temperature still on medium low. Cover to let simmer for about 20 minutes. Stir every 5 minutes or so, and check to be sure mixture is simmering, and not boiling too much. Flavor will develop well in this stage!

  6. Turn off the heat. Either pour everything into a blender (multiple batches okay), or ideally, use an immersion blender to fully puree the mixture. Be sure no chunks remain! Serve warm!

    Plating: Pour or scoop soup into bowls. Top with some fresh rosemary, and if desired, drizzle a little heavy cream on top. The cream is not needed, but it adds an extra layer of of soothing, creamy comfort once mixed in with the rest of the soup! I recommend!