Roasted Parsnip & Butternut Squash Soup

While most of the country is suffering from crazy cold weather thanks to the polar vortex sweeping on in like it owns the place, I hope you’re all staying warm while enjoying a big bowl of steaming hot soup. We’re just shy of the freaky cold weather but that hasn’t stopped me from filling my belly with delicious bowls of Roasted Parsnip & Butternut Squash Soup. Thick and hearty, this soup has become one of my favorites, a little bit of sweetness from the veggies, some savoury rich flavor from the herbs and all kinds of ‘get in my belly!’ goodness. I’m pretty sure that roasting vegetables is becoming one of my favorite past times, it just makes them so much yummier!d6c_1849Care for the recipe? Well then you should most definitely head on over to Sarah’s blog, My Darling Vegan. While Sarah is away spending time with her new little boy, I’ve taken over for the day to share this easy, healthy and delicious recipe!d6c_1857


  • Servings: 4-6
  • Difficulty: easy
  • Print

A delicious and creamy roasted parsnip and butternut squash soup recipe blended with sautéed onions and tart apples.

Author: The Vegan Cookbook Aficionado


  • 1 1/2 pounds butternut squash, peeled & cut into ½-inch pieces
  • 1 pound parsnips, peeled & cut into 3-inch long pieces
  • 1/2 apple, cored & roughly chopped
  • 1 onion, roughly chopped
  • 2 cloves garlic, pressed
  • salt & pepper
  • olive oil
  • 4 to 6 cups chick-un or vegetable broth
  • 1 1/2 teaspoons thyme
  • 1/4 teaspoon powdered sage
  • 1/2 teaspoon tarragon
  • salt and pepper, to taste


  1. Preheat over to 400 degrees F.
  2. In a large bowl, combine the butternut, parsnip, apple, onion, garlic, salt and pepper. Drizzle with enough oil to lightly coat and toss together. Evenly spread on a baking sheet lined with parchment paper and roast the vegetables for 45 minutes, tossing giving them a toss once or twice. Remove from oven and let cool slightly.
  3. Transfer the vegetables to a blender, alternatively, if you have a hand blender, transfer them to a large pot. Add 4 cups of broth and blend until smooth. Transfer to a large pot and bring to a low simmer. Add the thyme, sage, tarragon, salt and pepper. Add additional broth to reach the consistency you prefer, I like thick soup, so only used 4 to 4 ½ cups. Simmer until heated though and serve.
  4. 4.For topping: Sauté a chopped apple, pumpkin seeds, sage in some oil.


What’s Your Favourite Soup To Make When It’s Cold Out?

9 thoughts on “Roasted Parsnip & Butternut Squash Soup

  1. Becky Striepe says:

    That looks so cozy! My go-to soup lately has been tofu, kale, and greens seasoned with plenty of sage and marjoram. I add lots of hot sauce to my bowl rather than the pot, because Dave is not into spicy food like I am.

  2. Cadry's Kitchen says:

    The waves in that soup make it look so creamy and inviting! That’s a fun idea to add sautéed vegetables/fruits at the end for extra texture and gorgeous presentation. In the winter, I tend to make a lot of Lentil, Barley & Mushroom soup, Split Pea Soup, or Isa’s Chickpea Rice Soup with a Little Kale. This time of year just calls for a hot brimming bowl to take the winter edge off!

  3. Pingback: (via Roasted Parsnip & Butternut Squash Soup | The Vegan… « We Live Social

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