Roasted Butternut Squash and Parsnip Soup

I’m head over heels in love with butternut squash. I paired this with my Lobster Stuffed Artichokes, but this whole bowl was enough for me. I drizzled this soup with a Mascarpone Cream and Fig Balsamic Reduction. The sweet and savory were so well balanced in this dish.

This is a very simple soup to prepare and you’ll be glad you did. Only a handful of ingredients but it has such a great depth in flavor. This was such a great meal that the next day I used the leftovers in a pasta bake and it was even better!

Not a butternut squash fan? This would be a great introduction recipe for any newcomers or disbelievers in squash. Don’t be scared or hesitant to try new things, just go for it. You won’t believe how delicious this is!

Bonus Tip: I absolutely hate buying a whole butternut squash and breaking it down. Buying pre-cut packages is so worth it. Costco has the best packages of pre-cut butternut squash, especially when it’s in season in the wintertime!

Prep Time 20 Minutes

Cook Time 40 Minutes

Difficulty Easy

Servings 6-8


1 package (32 ounces) Butternut Squash (See tip above)

1 head Garlic, cloves separated, skin removed

Olive Oil, for drizzling

Salt and Pepper

1 whole Onion, chopped

4 whole Parsnips, peeled and chopped

1 sprig Rosemary, leaves removed and chopped

5 cups Chicken Stock

Salt and Pepper, to taste


1/2 cup Mascarpone Cheese, room temperature

2 tablespoons Low-Fat Milk


1 cup Fig Balsamic Vinegar (Regular balsamic works great too)

2 tablespoons Brown Sugar

Preparation Instructions

Preheat your oven to 400 degrees F.

Place the butternut squash and garlic cloves on a large sheet pan. Drizzle with olive oil and season with salt and pepper. Bake for 25 minutes or until squash is fork tender. Remove and set aside until needed.

While squash is roasting, prepare the base of the soup. In a heavy bottom soup pot {my weapon of choice is always my Le Creuset Dutch Oven} heat 2 tablespoons of olive oil over medium high heat. Add the onion and cook until translucent, 5 minutes. Add the chopped parsnips, cook until tender 5 minutes. Add the rosemary and cook, stirring until fragrant about 30 seconds. Turn heat to low. Add the butternut squash and garlic to the pan, stir in to combine ingredients.

{ However, at this point if you’re using a blender or food processor to blend your soup. Blend in batches with the cold chicken stock until smooth. Add back to the pot and cook on medium temperature until heated through. Season with salt and pepper.}

Add chicken stock to the pot and if using an immersion blender, like me, go to town blending away. It’s pretty fun and good therapy. {Isn’t all cooking good therapy though?!} Turn heat up to medium and heat soup through, while stirring occasionally. Season with salt and pepper, to taste.

Roasted Butternut Squash and Parsnip Soup | Dash of Savory

Serve soup with a drizzle of the mascarpone cream and a drizzle of the fig balsamic reduction. Savor and enjoy this delicious, sweet and savory soup!


In a medium bowl whisk together the cheese and milk until smooth. Using a stand mixer or hand held mixer would save some time.


Add the cup of balsamic vinegar and brown sugar in a small saucepan over medium heat. Whisk together. Bring the balsamic to a boil without reducing the heat on the stove. At this point, turn down the heat so that boil reduces to a simmer. Stir occasionally and allow to simmer until the vinegar has reduced by at least half. Don’t be impatient and try increasing the heat while reducing balsamic unless you want a hardened mess!

Roasted Butternut Squash and Parsnip Soup | Dash of Savory

Doesn’t that look beautiful and delicious? Yes!

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