Roasted Butternut Squash Soup with Sweet Potato and Parsnips

Roasted butternut squash, sweet potatoes, and parsnips blended together with spice and cream make an ultimate autumn soup.

It is feeling like fall and I am loving the weather change. I am a 4-seasons lover, and I love each one. Thankfully, living in Wisconsin, out seasons feel very distinct. Fall food flavors, including squash, arean all-time favorite.

I love squash soup and my Roasted Butternut Squash Soup with Sweet Potato and Parsnips. I refer to this soup as "Root Soup" because of all the delicious root veggies packed into it.

The combination of butternut squash, sweet potatoes, and parsnips is delightful and balanced. Sometimes, I add a few carrots or acorn squash for more delicious sweet root flavor.

I use a simple spice blend for this soup: cinnamon, curry powder, thyme, salt, and pepper. If you do not like curry, ground ginger is also a delicious substitute or something that can be added in addition to the curry powder. This is not a spicy soup, so do not be nervous about the curry giving the soup heat.

Ingredients

•  parsnip - small to medium sized are best because they will be less fibrous.
• butternut squash - avoid squash with blemishes or brown spots. The squash should feel heavy and dense.
• sweet potatoes - look for blemish free potatoes with unwrinkled peels
• heavy cream
• chicken broth - vegetable broth or stock can be substituted
• water
• cinnamon
• curry powder
• thyme
• salt
• black pepper

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Instructions

1. Pre-heat oven to 350 degrees. Arrange squash, potatoes, and parsnips right-side up on a baking sheet. Roast squash, sweet potatoes, and parsnips and squash for 30 minutes.
2. Flip the vegetables and cook an additional 20 minutes. The vegetable should be tender and cut very easily.
3. When finished cooking, scoop squash from skin and place in a soup pot.
4. Place potatoes and parsnips in the pot as well.
5. Add chicken broth, water, salt, pepper, curry powder, and thyme.
6. Blend with an immersion blender, or place in a blender and pulse till smooth.
7. Add the cream to the soup.
8. Blend and serve.

How to Prepare a Butternut Squash

If you prefer to roast your squash peel and cubed I have fool-proof instruction! You can also use this method if you choose to peel and cube the sweet potatoes and parsnips. This method will cut down on the roasting time, but increase prep time.

1. Cut the top and bottom off the squash
2. Slice the squash in half
3. Using a heavy duty peeler, peel the skin from the outside of the butternut squash
4. Cut the squash in half and scoop out the seeds and strings
5. Slice the squash into strips
6. Cut the squash into square pieces
7. For roasting, toss in a bowl with olive oil, salt, pepper.
8. Roast at 375°F for 30 minutes

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Check out more squash and sweet potato recipes!

• Yellow Squash and Zucchini Casserole
• Creamy Maple Squash Soup with Goat Cheese and Bacon
• Thai Chicken Curry and Squash Soup
• Loaded Sweet Potato Casserole
• Roasted Sweet Potato Stuffing

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