Nothing screams fall more than my butternut squash and carrot soup. With parsnips added to this soup, grab a bowl and warm up! *this post contains affiliate links, read my disclosure here.*
I will have failed you as a food blogger if I had not posted at least one fall soup. So here is my kind of jumping on the bandwagon. I will admit, I’m not the biggest advocate for pumpkin this or pumpkin that, but it doesn’t mean I can’t appreciate fall flavors and I think I accomplish this with this butternut squash soup!
I love butternut squash because it’s so sweet for a vegetable but it fits into so many savory applications. It’s also a creamy vegetable! And best of all, it’s a super vegetable; the sky is the limit as to how you can use this wonderful squash. Without much delay, let me tell you how to make this amazing soup!
I truly believe that this soup gets a lot of it flavor (though it’s subtle) from the liquid that is used to cook it. With this soup, I wanted to keep true to its vegetable origin so I opted to use a vegetable stock to cook the soup. If you don’t really care, you can also use chicken stock; that works well too. However, if you are interested in learning how to make a veggie stock at home, it’s super easy! Let me walk you through it!
The day I made this stock, I was also making a bunch of baby food (can we just pause and mourn for a moment that my baby is now eating real people food???) that happened to be a bit more on the neutral side of flavors. So I decided that instead of throwing away all of the scraps, I would save them and make a stock. It’s important to use pretty neutral flavors while making stock, here’s the scraps I used: carrot peels, parsnip peels, rutabaga scraps, turnip scraps, broccoli scraps, shallot peels.
I also threw in two bay leaves, some parsley stems, and black peppercorns. I filled the pot with water and just let it slowly cook over the course of the day. When I was ready to use my stock, I simply just strained my stock over the veggies. Done!
Now, why didn’t I suggest vegetable stock from the store? See, a lot of vegetable stocks at the stores have tomato product in them and I didn’t want that in my soup. You can definitely feel free to scour your local grocery store and find a vegetable stock without tomato in it. But if you’re making this soup, you already have scraps from the shallots, carrots, and parsnips, so why not?
As a matter of blending your soup, you can go a few different routes:
Each of these pieces of equipment has their virtues and unless you have a Vitamix at home, I’m not going to be a huge pusher of using the standing blender (if you do, though, kudos!!!). I used my Calphalon Immersion Blender as a matter of convenience because I don’t have to ladle any hot liquid into anything, I can just blend right in the pot! Super easy.
To get my super smooth soup, I just pass my blended soup through a fine strainer. This gets rid of any little bits that didn’t puree all the way. The result, a super smooth and silky soup. Now for my vegan friends, don’t feel like you can’t have this soup because of the cream I add at the end, just omit it.
I hope that all of you enjoy this delicious soup! I very much like a good bowl of butternut squash soup and think it fits fall amazingly.
What is your favorite soup to make for fall?
Happy eating everyone!
Nothing screams fall more than my butternut squash and carrot soup. With parsnips added into this soup, grab a bowl and warm up!
- 2 each medium butternut squash peeled, seeded, diced
- 2 each carrots peeled and chopped
- 2 each parsnips peeled and chopped
- 2 quarts vegetable stock
- To taste salt and pepper
- 1 pint cream
- 1/3 cup honey
- Sauté carrots, parsnips, and shallots in olive oil, seasoned with olive oil for about 5 minutes.
- Add butternut squash and sauté for about 5 minutes.
- Add vegetable stock to the pot and cook until all vegetables are tender, about 30 minutes.
- Blend soup and pass through a strainer to get a super smooth soup.
- Season soup with salt and pepper, honey and finish with cream.