Recipe: Butternut Squash-Parsnip Soup with Thyme

Contributed by Alina’s Soups for the Second Annual Farm to Table Soups Fundraiser - November 12, 2011

Makes about 3 gallons


3 Tbsp butter
1 2lb butternut squash, unpeeled, halved lengthwise, seeded, cut into 8 pieces
1lb 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 tsp minced fresh thyme or 3/4 tsp dried
4 cups canned low-salt chicken broth
1 cup half and half or coconut milk


Preheat oven to 375 F

Butter large roasting pan with 1 Tbsp butter. Arrange squash pieces, skin side up, in prepared roasting pan. Cover pan with foil; bake until vegetables are very tender, about 50 minutes.Cool vegetables.

Melt remaining 2 tbsp butter in heavy large skillet over medium-low heat Add onion, parsnips and thyme, sauté until onion is tender and golden (~10min). Remove from heat. Scrape squash pulp into processor (discard peel) 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.

Serve and enjoy!