Nothing screams fall more than my butternut squash and carrot soup. With parsnips added into this soup, grab a bowl and warm up!
5 from 3 votes
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Butternut Squash Soup

Nothing screams fall more than my butternut squash and carrot soup. With parsnips added into this soup, grab a bowl and warm up!

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 3 quarts
Calories 238 kcal
Author ijustmakesandwiches

Ingredients

  • 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

Instructions

  1. Sauté carrots, parsnips, and shallots in olive oil, seasoned with olive oil for about 5 minutes.
    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!
  2. Add butternut squash and sauté for about 5 minutes.
  3. Add vegetable stock to the pot and cook until all vegetables are tender, about 30 minutes.
    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!
  4. Blend soup and pass through a strainer to get a super smooth soup.
    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!
  5. Season soup with salt and pepper, honey and finish with cream.
Nutrition Facts
Butternut Squash Soup
Amount Per Serving
Calories 238
* Percent Daily Values are based on a 2000 calorie diet.