Roasted Butternut Squash and Parsnip Soup is simple and delicious. Only a handful of ingredients, but it has such a great depth in flavor. The sweet, savory, tangy flavors are so well balanced in this dish. This is the perfect comfort meal in the middle of a chilly fall that won’t leave you feeling heavy.
This soup is simple with very little ingredients to make it great, but don’t be fooled, it’s really all about the toppings. I topped this soup with homemade buttery croutons, a whipped mascarpone cream, and balsamic glaze. How could you go wrong with any of those ingredients?! And really, don’t be shy with topping.
If you feel like going the extra mile, I highly recommend serving this soup with a grilled cheese sandwich.
Quick Tip: Buying pre-cut packages is so worth it. Costco has 32 ounce pre-cut butternut squash packages in their produce fridge. It’s perfect when you don’t feel like breaking down a whole butternut squash.
Roasted Butternut Squash and Parsnip Soup
Ingredients
- 1 package {32 ounces} Pre-Cubed Butternut Squash
- 1 head Garlic, cloves separated, skin on
- 1 whole Sweet Onion, skin removed and quartered
- 3 whole Parsnips, peeled and chopped
- 2 tablespoons Extra Virgin Olive Oil
- 4 cups Chicken Stock
- 1 teaspoon Kosher Salt and Ground Black Pepper, for seasoning
- For Topping
- 1 whole Baguette, cubed or torn into bite sized pieces
- 1/2 cup Melted Butter
- Kosher Salt, for seasoning
- 1/2 cup Mascarpone Cheese, room temperature
- 1/4 cup Heavy Whipping Cream
- Balsamic Glaze, for garnish
- Chives, chopped for garnish
Directions
- Step 1 Preheat your oven to 400 degrees F.
- Step 2 Place the butternut squash, garlic cloves, quartered onion, and chopped parsnips on a large sheet pan. Drizzle with olive oil and season with kosher salt and ground black pepper.
- Step 3 Roast in the oven for 25-30 minutes until veggies are slightly browned and fork tender. Remove and remove garlic cloves to cool, once cooled peel the skins off.
- Step 4 In a heavy bottom soup pot add roasted veggies and peeled roasted garlic. Pour chicken stock over top and bring mixture up to a boil. Turn heat down and simmer soup for 15 minutes.
- Step 5 Use an immersion blender or work in batches with a blender to blend your soup until smooth. Season with kosher salt and ground black pepper.
- Step 6 For Topping: Toss your cubed baguette with the melted butter until coated evenly. Place croutons on a sheet pan evenly spaced, season with kosher salt. Toast in the oven for 8-10 minutes until croutons are toasty and golden brown.
- Step 7 In a medium bowl whisk together the mascarpone cheese and heavy cream until smooth.
- Step 8 Ladle soup into bowls topped with croutons, a drizzle of the mascarpone cream, drizzle of balsamic glaze and garnish with chopped chives. Serve and enjoy!
Savor and Enjoy!
