Squash And Parsnip Soup Recipes

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BUTTERNUT SQUASH AND PARSNIP SOUP



Butternut Squash and Parsnip Soup image

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

8 cups chicken broth
1 large butternut squash - peeled, seeded, and cut into chunks
4 stalks celery, thinly sliced
2 apples - peeled, cored, and diced
1 leek, thinly sliced (white and pale green parts only)
6 cloves garlic, minced
2 teaspoons ground allspice
1 ½ teaspoons thyme
6 parsnips, peeled and cut into chunks, or more to taste
2 tablespoons coconut oil
1 cup half-and-half

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

ROASTED WINTER SQUASH AND PARSNIPS WITH MAPLE SYRUP GLAZE AND MARCONA ALMONDS



Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds image

Provided by Lora Zarubin

Categories     Side     Bake     Roast     Christmas     Thanksgiving     Vegetarian     Low Cal     High Fiber     Dinner     Almond     Parsnip     Squash     Butternut Squash     Winter     Healthy     Christmas Eve     Maple Syrup     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

2 cups 1/2-inch cubes peeled kabocha squash (about 1 1/2 pounds)
2 cups 1/2-inch cubes peeled butternut squash (about 1 1/2 pounds)
2 cups 1/4- to 1/3-inch cubes peeled parsnips (about 12 ounces)
5 tablespoons butter
1/2 cup pure maple syrup
2 garlic cloves, minced
1 1/2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup coarsely chopped Marcona almonds (about 3 1/2 ounces)

Steps:

  • Butter 11x7x2-inch glass baking dish. Combine kabocha and butternut squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in next 5 ingredients. Add to squash mixture and toss to coat. Transfer mixture to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
  • Preheat oven to 375°F. Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes.

BUTTERNUT SQUASH AND TURNIP SOUP



Butternut Squash and Turnip Soup image

Before you go 'yuck', give it a try! An abundance of turnips prompted me to find a different use for them.

Provided by Rosemary Stanley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 15

3 tablespoons butter
1 tablespoon olive oil
2 cups cubed butternut squash
2 cups cubed turnips
1 cup thinly sliced celery
1 onion, diced
3 cloves garlic, minced
1 quart chicken stock
1 bay leaf
1 tablespoon honey
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
⅜ teaspoon ground coriander
⅛ teaspoon cayenne pepper
1 pinch salt to taste

Steps:

  • Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, celery, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering.
  • Transfer the vegetables to simmering stock, and add the bay leaf, honey, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving.

Nutrition Facts : Calories 204 calories, Carbohydrate 22.3 g, Cholesterol 23.6 mg, Fat 13 g, Fiber 3.8 g, Protein 2.7 g, SaturatedFat 6.2 g, Sodium 853.7 mg, Sugar 10.6 g

ROASTED-SQUASH-AND-PARSNIP SOUP



Roasted-Squash-and-Parsnip Soup image

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

4 pounds honeynut or butternut squash, halved lengthwise (from 2 to 3 honeynuts or 1 large butternut)
2 tablespoons extra-virgin olive oil, plus more for frying and drizzling
Kosher salt and freshly ground pepper
1 pound parsnips (4 to 5 medium), peeled and halved lengthwise
2 pounds leeks (3 medium), white and light-green parts only, halved lengthwise and thoroughly washed and drained
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh sage leaves, plus whole leaves for frying
2 Granny Smith apples (1 pound), halved and cored
1 quart low-sodium chicken broth
1 stick unsalted butter
Toasted pepitas, toasted sesame seeds, and poppy seeds, for serving

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.

SPICY SQUASH & PARSNIP SOUP



Spicy squash & parsnip soup image

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.

SQUASH AND PARSNIP SOUP



Squash and Parsnip Soup image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

3 pounds winter squash, like acorn or butternut, or pumpkin
3 tablespoons unsalted butter
4 parsnips, peeled and chopped (carrots may be substituted)
1 medium-size onion, peeled and chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3 cups chicken stock
2 cups milk
Salt and freshly ground black pepper to taste
2 tablespoons minced fresh cori ander, or parsley

Steps:

  • Preheat the oven to 400 degrees. Quarter the squash or pumpkin and remove the seeds.
  • Melt 1 tablespoon of the butter and brush it over cut surfaces of the squash or pumpkin. Place squash or pumpkin on a foil-lined pan and bake until tender and beginning to brown, about 45 minutes to 1 hour. Remove from oven and cool briefly.
  • Meanwhile, heat remaining butter in a heavy saucepan. Add parsnips or carrots and onion, and saute over medium heat until golden. Stir in garlic and ginger and saute a few minutes more. Add stock, and simmer until the vegetables are tender, about 15 minutes.
  • When the squash or pumpkin has cooled slightly, scoop out the tender flesh and mash into the vegetable mixture. Puree the mixture in a food processer or blender.
  • Return the puree to the saucepan, add milk and bring to a simmer. Season with salt and pepper. Reheat before serving and sprinkle each serving with coriander or parsley.

Nutrition Facts : @context http, Calories 827, UnsaturatedFat 36 grams, Carbohydrate 90 grams, Fat 48 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 955 milligrams, Sugar 8 grams, TransFat 0 grams

CURRIED PARSNIP & SQUASH SOUP



Curried Parsnip & Squash Soup image

So easy and so delicious. Low-fat yet really creamy tasting. The tikka curry spices give it fantastic dimensions!

Provided by hahinxman

Time 30m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Melt the butter in a deep pan. Add the parsnips, squash and tikka spices. Grind in some black pepper. Bring up to simmering point.
  • Cover with a lid and leave to simmer gently for about 10 minutes, until beginning to soften. Stir occasionally.
  • Add the stock and the tomato puree. Bring to the boil and simmer gently, covered with a lid, until the vegetables are soft - approx 10 minutes.
  • Leave to cool a bit. Then puree in a liquidizer or with a hand blender. Add the rest of the water as desired to obtain your preferred consistency.

SQUASH, PARSNIP AND APPLE SOUP



Squash, Parsnip and Apple Soup image

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

1/4 cup olive oil
1 onion, sliced
1 medium squash, peeled, seeded and diced
4 parsnips, peeled and sliced
2 (10 ounce) cans condensed chicken broth
2 (10 ounce) cans water
4 apples, peeled and diced (McIntosh or Gala)
1 (10 ounce) can 2% low-fat milk

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

BUTTERNUT SQUASH-PARSNIP SOUP WITH THYME



Butternut Squash-Parsnip Soup with Thyme image

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

3 tablespoons butter
1 2-pound butternut squash, unpeeled, halved lengthwise, seeded, cut into 8 pieces
1 pound parsnips, peeled, cut crosswise into 2-inch pieces, thick end pieces cut lengthwise in half
1/4 cup water
1 onion, halved, thinly sliced
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
4 cups canned low-salt chicken broth
1 cup half and half

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



Roasted Two Squash, Parsnip, Sweet Potato, Celery, Carrot Soup image

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

2 ripe butternut squash
1 ripe buttercup squash
1 parsnip
1 sweet potato
1 celery root
1 carrot
3 garlic cloves
1 large onion
1 red pepper
1 cup olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 pinch nutmeg
1 pinch cinnamon
3 liters chicken stock
1 cup milk

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

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From veryveganrecipes.com


ROASTED BUTTERNUT SQUASH AND PARSNIP SOUP - LOVE AS FOOD
Set oven to 425 degrees F. On a baking sheet, add butternut squash, parsnips, onion, olive oil, salt and pepper. Toss well and roast for 30-35 minutes. Once roasted, add vegetables to a blender. Add enough chicken stock to be able to blend the vegetables until smooth. Pour blended mixture into a large pot over medium heat.
From loveasfood.com


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