Parnsip and butternut squash soup

I had a craving for soup over New Years, and for some reason a squash apple soup was on my mind. However, I did have parsnips available, so I thought “Why not make a squash and parsnip soup?”

Here is the result.

Ingredients:
1 tablespoon of oil of your choice (I used coconut)
1/4 cup chopped onion
8 ounces of parsnips (2 large)
2 medium apples
1 16 oz bag of frozen butternut squash (you could use fresh, I am lazy).
3 cups of vegetable broth
1/4 cup evaporated skim milk.
salt and pepper

In a large saucepan, heat the oil and add the onions and a pinch of salt. Keep the heat on medium as you want to sweat the onions, not fry them.

Chop the parnsips and apples (peeled).

Once the onions are translucent (5 to 10 minutes, or as long as it takes to chop the parsnips and apples), add the parsnips.

Cook for 2 or 3 minutes, then add the veggie broth.

Bring to a boil, then simmer for 10 minutes.  This is just to give the parsnips a head start on cooking. After 10 minutes, add the apples and the squash.  I would suggest you use a larger pot…

Bring back to a boil, then reduce heat, cover, and simmer for 20 minutes.  This may vary depending on how small you chopped the parsnips.  When the parsnips are soft, they will be translucent.  Not sure if you can see this or not.

Now time to put the spurs to it!

You can either batch process this in a blender or food processor if you don’t have an immersion blender.

After the soup is smooth, add in the evaporated skim milk.

This just adds the illusion of heavy cream.  Rewarm if necessary.  Add salt and pepper to taste and serve!

Good with crumbled crackers on top – or I bet a drizzle of maple syrup would be awesome!  This soup has a really full parsnip flavor to it, which is sort of like a carrot.  Tasty.

Makes 6 cups of soup.

Calories per cup: 139.1
Total Fat 2.4
Total Carbohydrate 24.3
Dietary Fiber 3.3
Protein 2.7

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15 thoughts on “Parnsip and butternut squash soup

  1. Heidi

    What an awesome pick-me-up for a cold night. I am currently hunting for hearty vegetarian meals to work into my routine. I will have to try this soon (with almond milk perhaps). I am LOVING the nutritional stats!
    Thanks, Lori!
    .-= Heidi´s last blog ..Tofu Timidity =-.

  2. Andra

    I LOVE parsnips! They are so earthy, sweet and a little pungent. I saw you were heading to Trader Joe’s, they usually have fresh butternut squash all peeled and cubed in the produce section. I’m going to roast it for chicken, mushroom and wild rice soup on Sunday. I can’t wait to hear what you picked up at TJs!
    .-= Andra´s last blog ..Todays Post is Brought to You by the Color Green =-.

  3. Leah

    Okay, I just might have to try this…even for myself, because I don’t think the family would like it. hhmmm…. I bet the cool bowl makes it taste better too. 😛

    Thanks for sharing the recipe.
    .-= Leah´s last blog ..Weigh-In – Sweets Break =-.

  4. Biz

    I don’t think I’ve ever put parsnips in soup before – I’ll have to try that! Also, I love sprinkling crumbled goat cheese over butternut squash soup – it balances the sweet of the squash with the tang of the goat cheese.

    Yum! Have a great weekend!

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