BUTTERNUT SQUASH AND PARSNIP SOUP
The flavors of the butternut squash and roasted parsnips together are a match made in heaven! A fall favorite of ours.
Provided by Sarah Agrella
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour chicken broth into a large stockpot over medium-high heat; add squash, celery, apples, leek, garlic, allspice, and thyme. Bring the mixture to a simmer and cook until the vegetables are completely tender, about 30 minutes.
- While the vegetables simmer, put parsnips into a large bowl. Pour coconut oil over the parsnips and toss to coat. Spread parsnips onto a baking sheet.
- Roast parsnips until tender and browned, about 30 minutes; add to soup.
- Ladle vegetables and liquid into a blender in batches so the blender bowl is no more than half full. Hold lid in place with a towel and pulse blender a few times before leaving on to blend; puree until smooth. Repeat until all soup is pureed.
- Pour pureed soup into the pot, stir half-and-half into the soup, and cook until hot, about 5 minutes.
Nutrition Facts : Calories 273 calories, Carbohydrate 49.3 g, Cholesterol 16.2 mg, Fat 8.2 g, Fiber 10.1 g, Protein 5.4 g, SaturatedFat 5.4 g, Sodium 1009.2 mg, Sugar 14.2 g
SPICY SQUASH & PARSNIP SOUP
Spicy (medium) and sweet, warming soup. Can be eaten as a starter or main course as it's quite filling. For a low-fat option, you can use more stock instead of the coconut milk. You can also vary the 'heat' of the spiciness by leaving out the chilli.
Provided by louloua07
Time 1h
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- Place the butternut squash and parsnips onto a baking tray and drizzle with the honey and olive oil.
- Place in the oven to roast for 30-40 minutes, or until tender.
- Then heat a frying pan until hot and add the onion and garlic and fry for 1-2 minutes until the onions become translucent.
- Add the butternut squash, parsnips, chilli and spices to the onions and garlic and stir the ingredients until everything is pretty much coated with the spices.
- Now add the coconut milk and stir gently over a low-medium heat, being careful not to burn the mixture, for 3-4 minutes.
- Transfer this mixture to a food processor and blend to a smooth consistency.
- Now add the stock to the food processor and blend more.
- Finally transfer the soup to a saucepan, heat through and season, to taste, with salt and black pepper.
- To serve, ladle the soup into serving bowls and place a spoonful of creme fraiche on the top. This is also nice with fresh bread roll on the side.
ROASTED-SQUASH-AND-PARSNIP SOUP
Honeynut squash (butternut also works well), parsnips, leeks, and Granny Smith apples are roasted with fresh thyme and sage, then pureed for the base of this satisfying soup. Brown butter adds wonderful depth of flavor, and each bowl is finished with crispy fried sage and a trio of seeds (pumpkin, sesame, and poppy).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h50m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees, with racks in upper and lower thirds. Scoop seeds and pulp from squash; discard. (Or lightly coat seeds in oil, season with salt, and roast on a rimmed baking sheet until crisp and darkened slightly, about 20 minutes; let cool and reserve for garnish.) On a rimmed baking sheet, rub squash halves with 1 tablespoon oil and season with salt; turn cut-sides down. On another rimmed baking sheet, toss parsnips and leeks with remaining 1 tablespoon oil, season with salt, and sprinkle evenly with thyme and chopped sage; spread in a single layer.
- Roast 30 minutes. Add apples to sheet with squash, cut-sides up. Continue roasting until vegetables turn golden brown in places and are easily pierced with the tip of a knife, 15 to 20 minutes more. When cool enough to handle, scoop flesh from squash; transfer half to a blender with half of other vegetables and apples, 2 cups broth, and 1 cup water. Puree until smooth, adding more water as needed if too thick to self-level. Pour through a sieve into a pot. Repeat process with remaining vegetables, apples, broth, and 1 more cup water.
- Melt butter in a small saucepan over medium heat, swirling occasionally, until fragrant and golden brown and dark-brown sediment particles form in bottom of pan, 8 to 10 minutes. Stir brown butter into soup; season with salt and pepper. Rewarm soup over medium-low heat, stirring occasionally and adding more water as necessary until it reaches desired consistency.
- Wipe pan clean. Heat 1/4 inch of oil over medium-high. When it shimmers, add a handful of sage leaves; cook, stirring a few times, until darkened slightly, 20 to 30 seconds. Transfer to paper towels, season with salt, and let stand until cool and crisp, 2 to 3 minutes. Fry more sage as desired. Serve soup topped with crisped sage, pepitas, sesame seeds, poppy seeds, and a drizzle of oil.
BUTTERNUT SQUASH-PARSNIP SOUP WITH THYME
Categories Soup/Stew Dairy Vegetable Appetizer Christmas Thanksgiving Lunch Root Vegetable Parsnip Squash Butternut Squash Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Butter large roasting pan with 1 tablespoon butter. Arrange squash pieces, skin side up, in prepared roasting pan. Add parsnips and 1/4 cup water to pan. Cover pan with foil; bake until vegetables are very tender, about 50 minutes. Cool vegetables.
- Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-low heat. Add onion and thyme; sauté until onion is tender and golden, about 10 minutes. Remove from heat.
- Scrape squash pulp into processor (discard peels); add parsnips and onion mixture. Puree until smooth. Mix in broth. Transfer mixture to heavy large saucepan. Whisk in half and half. Bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving.)
ROASTED TWO SQUASH, PARSNIP, SWEET POTATO, CELERY, CARROT SOUP
A delicious soup that I wanted to share with you.. I found this recipe on line at CHTV in Canada. It is originally called Butternut Squash Soup.
Provided by I_love2nurse in Can
Categories Yam/Sweet Potato
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Peel the squash, parsnips, sweet potato, celery root, carrot, onion and red pepper cut into one inch pieces.
- Place vegetable and whole garlic cloves in a roasting pan, toss in olive oil to coat and season to taste with salt and pepper. Roast vegetables in oven for 30 to 40 minute until golden brown.
- Remove from oven and add to large pot along with 3 L of chicken stock. Bring to a boil, then simmer over medium-low heat for one hour.
- Puree soup in blender or with hand-held blender until smooth. Add cumin, coriander, cinnamon and nutmeg. Simmer 15 minutes and then strain through sieve. For richer soup add 1 cup of whipping cream.
- Return soup to boil before serving.
Nutrition Facts : Calories 564.5, Fat 33.2, SaturatedFat 5.7, Cholesterol 15.7, Sodium 587.8, Carbohydrate 57.7, Fiber 7.7, Sugar 15.3, Protein 14.4
SQUASH, PARSNIP AND APPLE SOUP
This soup has an amazing lightly sweet taste. I got this recipe from Kraft Canada. I just wanted to share it because I really love it and i'm sure a lot of people will too!
Provided by Caroline L
Categories Vegetable
Time 1h30m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil over high heat. Add onion, squash and parsnip. Cook until vegetables are golden.
- Add 2 cans of chicken broth and 2 cans of water (use the empty cans from chicken broth). Bring to boil. Simmer 30 minutes.
- Add apples. Simmer 20 minutes, or until vegetables and fruit are tender.
- Puree, add milk and heat the soup until very warm.
- Enjoy!
Nutrition Facts : Calories 261.6, Fat 11.5, SaturatedFat 2.3, Cholesterol 4.9, Sodium 686.7, Carbohydrate 34.6, Fiber 6.8, Sugar 20.1, Protein 7.9
CREAMY PARSNIP & SQUASH BAKE
Want to jazz up your traditional Christmas lunch, but still keep Gran happy? This is the one for you
Provided by Emma Lewis
Categories Side dish
Time 1h40m
Number Of Ingredients 7
Steps:
- Place the cream, onion or shallot and the thyme sprig into a small pan. Slowly heat to just below boiling point, then remove from the heat and leave to cool. Strain, discarding the onion and thyme.
- Heat oven to 160C/fan 140C/gas 4. Rub the bottom and sides of a gratin dish measuring about 20cm x 30cm with butter. Peel the parsnips and trim the ends. Peel and scoop the seeds out of the squash. Thinly slice the vegetables.
- Layer the parsnip and squash in the dish, pour over the infused cream, then scatter with the thyme leaves and gruyère. Bake for 1 hr until golden and a fork slides easily into the veg.
Nutrition Facts : Calories 350 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.12 milligram of sodium
More about "butternut squash and parsnip soup food"
BUTTERNUT SQUASH-PARSNIP SOUP RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (12)Total Time 3 hrs 45 minsServings 6
- Melt butter with olive oil in a large Dutch oven over medium heat; add onion and next 4 ingredients, and sauté 20 minutes or until onion is caramel colored. Add squash and chicken broth. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring often, 10 minutes. Remove from heat; let stand 1 hour. If desired, cover and chill up to 2 days.
- Process squash mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Pour mixture into a 6-qt. slow cooker. Stir in whipping cream, paprika, and cumin. Cover and cook on LOW 2 hours, stirring occasionally. Garnish, if desired.
- **1 (3- to 4-lb.) butternut squash may be substituted. Preheat oven to 400°. Cut squash in half; remove seeds. Place squash, cut sides down, on a lightly greased aluminum foil-lined baking sheet. Bake at 400° for 45 minutes or until squash pulp is tender. Remove from oven. Let cool 20 minutes. Scoop out squash pulp, discarding shells. Note: For testing purposes only, we used McKenzie's Southland Microwaveable Butternut Squash.
CREAMY BUTTERNUT SQUASH AND PARSNIP SOUP RECIPE - REAL …
From realsimple.com
4/5 (45)Total Time 25 minsServings 4Calories 219 per serving
- Heat the oil in a medium pot over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the broth, parsnips, squash, and 1 cup water and bring to a boil. Reduce heat and simmer until the squash is tender, 12 to 15 minutes. Working in batches, puree in a blender until smooth. Stir in the lime juice.
ROAST BUTTERNUT SQUASH & PARSNIP SOUP - THE LAST FOOD BLOG
From thelastfoodblog.com
5/5 (15)Total Time 1 hrCategory LunchCalories 255 per serving
- Pre heat the oven to 180 degrees C, I use a fan assisted electric oven so please adjust according to your oven.
- Place the butternut squash, parsnips and garlic on a large baking tray, add 2 tablespoons of oil, salt and pepper, make sure everything is coated in the oil then roast for 35 minutes, giving it a turnover halfway through.
- While the vegetables are roasting dry fry the chorizo slices, when nice and crispy remove from the pan and place on a some kitchen paper to soak up the oil. When it has cooled chop it up into small pieces.
- Now heat 1 tablespoon of oil in a large saucepan, add the onion and cook over a low to medium heat for about 10 minutes, or until they are soft and golden. Then add the spice and cook for one minute.
ROASTED BUTTERNUT SQUASH SOUP WITH SWEET POTATO AND PARSNIP
From cheesecurdinparadise.com
ROASTED BUTTERNUT SQUASH & PARSNIP SOUP - RECIPE! - LIVE ...
From genabell.com
BUTTERNUT SQUASH AND PARSNIP SOUP BEST RECIPES
From cookingtoday.net
BUTTERNUT SQUASH AND PARSNIP SOUP – FOOD IS THERAPY
From foodistherapy.com
BUTTERNUT SQUASH AND PARSNIP SOUP - COOKEATSHARE
From cookeatshare.com
BUTTERNUT SQUASH AND PARSNIP SOUP - PLAIN.RECIPES
From plain.recipes
BUTTERNUT SQUASH AND PARSNIP SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
NUTRITION WITH CHELSEA — BUTTERNUT SQUASH AND PARSNIP SOUP
From nutritionwithchelsea.com
ROASTED BUTTERNUT SQUASH AND PARSNIP SOUP - LOVE AS FOOD
From loveasfood.com
INSTANT POT BUTTERNUT SQUASH PARSNIP SOUP (WHOLE30 PALEO ...
From tastythin.com
SLOW COOKER BUTTERNUT SQUASH SOUP WITH PARSNIP - EASY RECIPE
From kenarry.com
10 BEST BUTTERNUT SQUASH PARSNIP CARROT SOUP RECIPES - YUMMLY
From yummly.co.uk
BUTTERNUT SQUASH AND PARSNIP SOUP FOOD- WIKIFOODHUB
From wikifoodhub.com
SOUTHERN LIVING BUTTERNUT SQUASH SOUP - ALL INFORMATION ...
From therecipes.info
KOREAN FRIED CHICKEN, ROAST BUTTERNUT SQUASH, WAGYU STEAK ...
From scmp.com
VEGAN BUTTERNUT SQUASH, PARSNIP AND KALE SOUP
From veryveganrecipes.com
RECIPE - ROASTED SQUASH & PARSNIP SOUP WITH STILTON TOASTS
From lcbo.com
10 BEST ROAST PARSNIPS AND BUTTERNUT SQUASH RECIPES | YUMMLY
From yummly.com
BUTTERNUT SQUASH AND PARSNIP SOUP - BUTTERNUT SQUASH SOUP ...
From worldrecipes.org
BUTTERNUT SQUASH AND PARSNIP BISQUE - SILK
From silkcanada.ca
BAKED BUTTERNUT SQUASH AND PARSNIPS RECIPE - FOOD NEWS
From foodnewsnews.com
CROCK POT BUTTERNUT SQUASH AND PARSNIP SOUP - THE ROASTED ROOT
From theroastedroot.net
BUTTERNUT SQUASH AND PARSNIP BAKED PASTA RECIPE | MYRECIPES
From myrecipes.com
BUTTERNUT SQUASH-PARSNIP SOUP - GLUTEN FREE RECIPES
From fooddiez.com
SQUASH AND PARSNIP SOUP RECIPES
From tfrecipes.com
BUTTERNUT SQUASH AND PARSNIP SOUP | DELICIOUS PERSPECTIVE
From deliciousperspective.com
BUTTERNUT SQUASH SOUP WITH PARSNIPS AND APPLES
From goodhousekeeping.com
SQUASH AND PARSNIP SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
BUTTERNUT SQUASH AND PARSNIP AND TURNIP RECIPES (20 ...
From supercook.com
BUTTERNUT SQUASH AND PARSNIP SOUP | RECIPESTY
From recipesty.com
BUTTERNUT SQUASH-CARROT SOUP RECIPE - FOOD HOUSE
From foodhouse.cc
TYLER FLORENCE BUTTERNUT SQUASH SOUP - ALL INFORMATION ...
From therecipes.info
PANERA BUTTERNUT SQUASH SOUP RECIPE / 31+ QUICK FOOD ...
From foodwarsmangaending.blogspot.com
BUTTERNUT SQUASH AND PARSNIP PUREE SOUP — MARGIEFOODIE
From margiefoodie.com
BUTTERNUT SQUASH, CARROT & PARSNIP RAGOUT RECIPE - EATINGWELL
From eatingwell.com
10 BEST BUTTERNUT SQUASH PARSNIP CARROT SOUP RECIPES | …
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love