Roasted butternut squash becomes a sweet sensation when it completely caramelizes in the oven, turning almost into pudding. The creamy texture makes a great soup, and whether you prefer it left slightly chunky, or pureed until smooth, it’s just good food. I have a few butternut squash soup recipes, like Thai Butternut Squash, Mexican Roasted Butternut Squash and Butternut Squash & Onion Soup already on my blog. All of them are delicious and it’s really hard to choose one over the other, however this new butternut squash soup recipe is surely going to the top of the list.
Roasted butternut squash and fresh parsnips become friends in the oven quickly. Parsnips are those white looking carrots, that taste nuttier and a bit tangier than carrots. They’re not strong in flavor, yet after being roasted, still hold on to their unique taste. I love the combination of two together, especially because the deep roasted flavor of both vegetables gives this soup a smoky flavor, while maintaining a sweet and savory balance.
You can serve this soup on the thicker side with a nice crusty piece of rustic bread, or thin it out with some water, or broth for a soupier spoonful. This recipe makes a big batch, so you can either freeze half, or eat the leftovers at lunchtime. I think it really hits the spot on a cool evening.
1 large butternut squash, about 3 pounds
2 large parsnips
3 cups chicken or vegetable broth
salt & pepper
olive oil for cooking
- Preheat oven to 400 degrees. Split squash in half and remove seeds. Place facedown on a sheet pan drizzled with olive oil. Peel parsnips and cut into pieces. Toss on pan with squash. Roast for 50 minutes, or until fork tender. Remove and let cool to touch.
- Add parsnips to blender. Scrape pulp out of skin of squash and add it to blender. Add broth, 1 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1 cup water. Puree until smooth.
- Pour into a large pot and warm on stove top, until ready to serve. Enjoy!