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You are here: Home / Recipes / Dinner / Parsnip Leek Butternut Squash Soup

Parsnip Leek Butternut Squash Soup

7 Sep

Sometimes when my dog gets SUPER excited, she tinkles a ‘lil. I’m pretty sure my son does the same (he is still in diapers so it’s socially ok). And when fall season approaches and my Pinterest feed is flooded with pumpkins/apple cider/fall-inspired goodies, admittedly I tinkle a ‘lil too. But that also could be in part from having a baby a year ago. Gaaaah, sorry TMI (moms you know what I’m talkin ‘bout).

Parsnip Leek Butternut Squash Soup. The ultimate healthy fall comfort food.

I love a warm bowl of soup on a crisp fall day. I also love panty-liners (they are clutch sometimes). Ok seriously I’m done. Please still be my friend.

Back to the soup. I am a sucker for comfort-food style soup in the fall. Totally makes me want to wear my sweatpants and lounge around the house with my big mug of soup in hand. And by sweatpants I mean “I wore these in high school” ratty old sweats. Not like my Pinterest feed of women in cashmere leggings with beautiful plaid infinity scarves and big hoop earrings. Trashy is the new classy, mmmmk?

SOUP. Ok focus. This parsnip leek butternut squash soup is decadent. It tastes like it should be really naughty because it’s thick, creamy, and boasts a ton of flavor. Luckily, it’s guilt-free, gluten-free, dairy-free, and delicious. But the best part? It is crazy easy to make.

You won’t believe this bowl of goodness is made up of only four main ingredients. And it ain’t your typical butternut squash soup. The roasted parsnips and sautéed leeks give such a complex sweetness without being overbearing. You could just use the veggies and chicken (or vegetable) broth and it would be an A++ meal. But just for kicks, I added a few spices. You could substitute any of my spice choices or none at all. I guarantee the soup will still taste heavenly.

Simple Ingredients for Parsnip Leek Butternut Squash Soup

To start, preheat your oven to 425 degrees. Wash and chop three parsnips and one medium butternut squash (smaller 2-3 inch pieces for the butternut squash and halved or quartered chunks for the parsnips). Coat generously with olive oil, spread on to a large baking sheet and place in the oven. Set your timer for 20 minutes. In the meantime, finely chop the leek and garlic cloves. Set a large saucepan to medium/high heat and add 1 tablespoon olive oil to the pan. Sauté the leeks and garlic until leeks are fragrant and translucent, being careful not to burn. Set aside.

Butternut Squash and Parsnips Combined with Leeks Make an Amazing Fall Comfort Soup

Sautéed Leeks Pair Amazingly with Butternut Squash & Parsnips for the Ultimate Healthy Fall Soup

At the 20-minute mark, take squash and parsnips out of the oven. If the parsnips are soft, remove from the baking sheet and place the butternut squash back to the oven for another 20-25 minutes. If parsnips are not yet soft, place them back in to the oven and adjust time accordingly. The butternut squash will roast a total of around 45 minutes.

Once the vegetables are roasted and leeks are sautéed, throw everything in a large blender or food processor. Add 4 cups of chicken broth (or vegetable broth to make a vegan soup), 1 teaspoon marjoram, 1 teaspoon dried sage, and a dash of salt to taste. Blend for a few minutes, or until smooth and creamy.

All you need is a blender and a few simple ingredients for this parsnip leek butternut squash soup

Healthy, Hot & Creamy. This Parsnip Leek Butternut Squash Soup Will Be Your New Fall Favorite.

Serve alone or add some crumbled bacon to the top for garnish. This soup makes wonderful leftovers and also freezes well.

Pin It!

You Must Try This Healthy, Gluten-Free, Paleo Parsnip Leek Butternut Squash Soup!

Parsnip Leek Butternut Squash Soup - Super Easy, Super Healthy

So celebrate your love of fall with this amazing guilt-free soup. It’s so good, you may even pee your (sweat)pants!!

Time Saver Tip

Chop and dice all the vegetables a day or two before making the soup and store in an airtight container in the refrigerator. When you are ready to make the soup, throw in the oven to roast, sauté the leeks, and then blend. Minimal work for a maximum-flavor soup!

Print

Parsnip Leek Butternut Squash Soup

Paleo, Gluten-Free, Vegan-option - Parsnip Leek Butternut Squash Soup. The Ultimate Healthy Comfort Soup!

★★★★

3.7 from 6 reviews

  • Author: Physical Kitchness
  • Yield: 8 cups 1x
Scale

Ingredients

  • 1 medium butternut squash
  • 3 large parsnips
  • 2 cloves minced garlic
  • 1 leek stalk
  • 4 cups chicken or vegetable broth
  • 1 teaspoon marjoram
  • 1 teaspoon dried sage
  • dash of salt
  • optional bacon bits to garnish

Instructions

  1. Preheat oven to 425 degrees.
  2. Wash and chop parsnips and butternut squash into small chunks.
  3. Coat generously with olive oil, spread on a large baking sheet and place in the oven. Set your timer for 20 minutes.
  4. In the meantime, finely chop the leek and garlic cloves.
  5. Set a large saucepan to medium/high heat and add 1 tablespoon olive oil to the pan. Sauté the leeks and garlic until leeks are fragrant and translucent, being careful not to burn. Set aside.
  6. At the 20-minute mark take squash and parsnips out of the oven. If the parsnips are soft, remove from the baking pan and place the butternut squash back to the oven for another 20-25 minutes. If parsnips are not yet soft, place them back in to the oven and adjust time accordingly. The butternut squash will roast a total of around 45 minutes.
  7. Once the vegetables are roasted and leeks are sautéed, throw everything in a large blender or food processor. Add 4 cups of chicken broth (or vegetable broth if vegan), 1 teaspoon marjoram, 1 teaspoon dried sage and a dash of salt to taste. Blend for a few minutes, or until smooth and creamy.
  8. Serve alone or add some crumbled bacon to the top for garnish. This soup makes wonderful leftovers and also freezes well.

 

Parsnip Leek Butternut Squash Soup. Gluten-free, diary-free, paleo & vegan! The easiest and most delicious fall soup you will ever eat!

 

Chrissa
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68 Comments Filed Under: Dinner, Lunch, Recipes, Soup, Toddler Approved, Vegan, Whole30 Tagged With: butternut squash, paleo, parsnips, soup, whole30[heart_this]

About Chrissa

I'm Chrissa - a lover of cooking, hater of spiders, fitness enthusiast, red lipstick wearer, mom and wife. Here you will find healthy recipes the family will love, step-by-step workout tutorials, meal planning guides and wellness tips.

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Comments

  1. Shar says

    September 7, 2015 at 8:05 am

    Love parsnips..cannot wait to try looks amazing!

    Reply
    • Chrissa says

      September 7, 2015 at 9:20 pm

      I think this might be a new fav for you!

      Reply
  2. Hera says

    September 7, 2015 at 8:29 am

    YUM! I’m totally trying this. Looks delicious.

    Reply
    • Chrissa says

      September 7, 2015 at 9:22 pm

      I hope you love it Hera!

      Reply
  3. Whole Food, Whole You says

    September 7, 2015 at 12:27 pm

    Oooh! I’m pinning this one! 🙂

    Reply
    • Chrissa says

      September 7, 2015 at 9:23 pm

      YAY! Thank you!

      Reply
  4. joy says

    September 7, 2015 at 7:24 pm

    This soup looks delicious! Pinning!

    Reply
    • Chrissa says

      September 7, 2015 at 9:24 pm

      Thank you Joy! It really is pretty amazing. I hope you agree when you taste it!

      Reply
  5. Blair @ The Seasoned Mom says

    September 8, 2015 at 2:39 am

    Hey, Chrissa! This sounds delicious! I love butternut squash soup once fall arrives, but I’ve never thought to add leeks or parsnips. Pinned!

    So glad that I found your blog. Looking forward to following you! 🙂

    Reply
    • Chrissa says

      September 9, 2015 at 10:29 pm

      Thanks Blair! I appreciate your support!

      Reply
  6. Hayli says

    September 8, 2015 at 4:58 am

    Wow this looks great!!!

    Reply
    • Chrissa says

      September 12, 2015 at 8:29 pm

      Thank you Hayli!

      Reply
  7. CAROL CASSARA says

    September 8, 2015 at 5:28 am

    This soup looks really good and it just screams fall. It doesn’t sound too difficult, either. Thank you!

    Reply
    • Chrissa says

      September 8, 2015 at 1:40 pm

      Hey Carol – super easy and super fall-inspired 😉

      Reply
  8. Laura says

    September 8, 2015 at 6:52 am

    oooh! This sounds so delicious and healthy! I do a butternut squash (with parsnips) and I do a Cauliflower Leek, but I do NOT do a parsnip-leek-butternut-squash soup!

    So this just sounds like perfection to me 🙂 Thanks for a great recipe!

    xxox
    Laura @ http://www.cookwineandthinker.com

    ★★★★★

    Reply
    • Chrissa says

      September 8, 2015 at 1:41 pm

      Ooo I bet if you added cauliflower in this soup it would be EVEN BETTER! I’m all about putting as many veggies as I can into everything! Thanks for stopping by Laura!

      Reply
  9. Felicity says

    September 8, 2015 at 7:06 am

    This looks delish. My bf is the chef in our house while I’m the baker. I am totally going to ‘hint’ to him to make this hehe

    ★★★★

    Reply
    • Chrissa says

      September 8, 2015 at 1:44 pm

      I hope you can hint him in to making this Felicity! If he is anything like my husband, he will need a very direct and pointed HINT to ‘get it’ 😉

      Reply
  10. Bethany says

    September 8, 2015 at 7:34 am

    This looks so yummy!!! Bacon is never optional though…

    Reply
    • Chrissa says

      September 8, 2015 at 1:45 pm

      HA Bethany so true. SO TRUE!

      Reply
  11. Lee Anne says

    September 8, 2015 at 7:51 am

    Oh gosh this looks so good. The perfect Fall soup!
    – Lee Anne
    http://lifeinatx.com/

    Reply
    • Chrissa says

      September 8, 2015 at 1:46 pm

      Butternut squash perfection at its finest!!

      Reply
  12. Sandra says

    September 8, 2015 at 8:13 am

    This sounds great! I am definitely going to try it! I love that there is no heavy cream or other fattening ingredients…just puréed veggies :). Thanks for the recipe!

    Reply
    • Chrissa says

      September 8, 2015 at 1:48 pm

      Hey Sandra – don’t you love that it’s JUST VEGGIES?! And once you taste it, you won’t even miss the cream or extras. Thanks for stopping by!

      Reply
  13. Jennifer says

    September 8, 2015 at 9:05 am

    Wow, I’m definitely adding this soup to my fall recipe list! it looks so good!

    xoxo
    Jennifer
    http://www.justaddglam.com

    ★★★★★

    Reply
    • Chrissa says

      September 8, 2015 at 1:50 pm

      Thanks Jennifer! I hope you enjoy this guilt-free yet hearty fall soup!

      Reply
  14. Kate says

    September 8, 2015 at 9:57 am

    oooh!!! Fall in a bowl! I love this!!!

    ★★★★

    Reply
    • Chrissa says

      September 8, 2015 at 1:52 pm

      I couldn’t have said it better myself. Fall in a bowl – YES!

      Reply
  15. Evi says

    September 8, 2015 at 10:28 am

    This looks yummy and healthy! Perfect meal for the fall!

    Reply
    • Chrissa says

      September 8, 2015 at 1:53 pm

      Thanks Evi. It’s a recipe I make over and over in the fall!

      Reply
  16. Ashley @ Fit Mitten Kitchen says

    September 8, 2015 at 11:38 am

    I love butternut squash! I am so happy you’ve shared this recipe because it looks so simple and delicious. And not to mention I finally own a good blender that will actually blend the crap out of those veggies! Pinning for later <3

    Reply
    • Chrissa says

      September 8, 2015 at 1:56 pm

      Super simple and crazy delicious! I got our fancy, shmancy blender about a year ago and it’s my baby (aside from my actual baby). Blend ‘the crap’ out of all those fantastic veggies Ashley!!

      Reply
  17. Kristen says

    September 8, 2015 at 12:43 pm

    This looks delicious! I make a similar soup with carrots + butternut squash but you simply can’t go wrong with leeks! I like to top mine with really thinly sliced scallions for a bit of freshness even on super chilly days.

    Reply
    • Chrissa says

      September 8, 2015 at 1:58 pm

      There are so many great varieties of butternut squash soup out there! It’s hard to love just one. Scallions on the top would be a great addition! Thanks Kristen!

      Reply
  18. Leah says

    September 8, 2015 at 2:57 pm

    This sounds fantastic! Do you think it would blend up well with an immersion blender?

    Reply
    • Chrissa says

      September 8, 2015 at 8:56 pm

      Absolutely! Roasting the root veggies will make them soft enough for an immersion blender to work well too. Jealous – I have been wanting one for awhile!!

      Reply
  19. Jamie | Makeup Life and Love says

    September 8, 2015 at 5:28 pm

    OMG I need to make this. This is the perfect time and this is soon good for Fall for sure. Great recipe for sure!

    Reply
    • Chrissa says

      September 8, 2015 at 8:59 pm

      Jamie – YES make it! You life will be transformed. Ok, I can’t promise that but it is a dang good soup!

      Reply
  20. Ashleigh says

    September 8, 2015 at 5:41 pm

    Oh my gosh looks so good for Fall! I can’t wait to try this soup! Thank you for sharing!

    Reply
    • Chrissa says

      September 8, 2015 at 9:00 pm

      I hope you love it Ashleigh! Glad you came by to check it out!

      Reply
  21. Stephanie says

    September 8, 2015 at 6:10 pm

    I love butternut squash anything, but have never even tried a parsnip. I’ll have to give this a try- thanks for sharing!

    Reply
    • Chrissa says

      September 8, 2015 at 9:02 pm

      Oh man. I got on a parsnip kick last year and I haven’t stopped. Parsnips are like the best combo between a carrot and a sweet potato. I KNOW you will love Stephanie!

      Reply
  22. Joscelyn | Wifemamafoodie says

    September 8, 2015 at 6:34 pm

    Yes girl, I’m all about some butternut squash soup! I love adding extra veggies in a soup puree because my kids will usually eat it without question (When there’s chunks of veggies in there they tend to eat around it, lol.) I will definitely be pinning this onto my fall eats board! Thanks, Chrissa!! 😉

    Reply
    • Chrissa says

      September 8, 2015 at 9:03 pm

      Joscelyn – genius. Seriously genius! I hope you (and the kiddos) love this soup, extra veggies and all!

      Reply
  23. Ariel says

    September 8, 2015 at 6:49 pm

    Looks DELICIOUS! I will definitely have to try this for our next sunday dinner.

    ★★★

    Reply
    • Chrissa says

      September 8, 2015 at 9:04 pm

      YAY! Let me know what you think Ariel!

      Reply
  24. Stacey @ Stacey Homemaker says

    September 8, 2015 at 7:07 pm

    I can hear this soup screaming my name! I love anything with butternut squash in it! I’ve actually never tried a parsnip before, so I’m really looking forward to tasting something new! I’ll definitely be making this during the fall. Yummy.

    Reply
    • Chrissa says

      September 8, 2015 at 9:09 pm

      Ohmygosh I froze a batch of this and I swear I hear my freezer howling “STACEY, EAT ME”. So you are right, it IS screaming your name! 😉 You will love parsnips – it’s one of my top veggies of all time. Probably because they are slightly sweet and I have a major sweet tooth! I hope you love it!

      Reply
  25. Ros Emely@stressfreemommies says

    September 8, 2015 at 7:48 pm

    I love butternut squash soup and this recipe is a must try for me. It looks so good!

    Reply
    • Chrissa says

      September 8, 2015 at 9:11 pm

      I would love for you to try this Ros! If you already love butternut squash soup, no doubt you will love this version too 🙂

      Reply
  26. amanda says

    September 8, 2015 at 10:48 pm

    Looks great will give it a try!

    Reply
    • Chrissa says

      September 9, 2015 at 12:53 pm

      Thanks Amanda!

      Reply
  27. Cara's Healthy Cravings says

    September 9, 2015 at 4:31 am

    Perfect Fall soup!! I look forward to checking out more of your recipes!

    Reply
    • Chrissa says

      September 9, 2015 at 12:54 pm

      Totally! I can’t get enough of soup this time of year. Especially creamy, hearty kinds. Thanks for stopping by Cara.

      Reply
  28. Kathy says

    September 9, 2015 at 8:56 am

    Thank you for sharing at the Recipe Swap. This looks delicious. I love creamed soups. The bacon is a great addition.

    Reply
    • Chrissa says

      September 9, 2015 at 12:54 pm

      Bacon is really just icing on the cake here. Thank YOU for hosting and for stopping by Kathy!

      Reply
  29. Rosie Eyre says

    September 9, 2015 at 8:43 pm

    This looks delicious. Will have to try out.
    Rosie

    Reply
    • Chrissa says

      September 9, 2015 at 10:26 pm

      Thanks Rosie! I hope you love this comfort-food soup as much as I do 🙂

      Reply
  30. Nakeya says

    September 10, 2015 at 1:41 pm

    Wow, that looks awesome. Thanks for posting. Looks yummy…

    Reply
    • Chrissa says

      September 10, 2015 at 1:59 pm

      Hi Nakeya – you are so welcome! It is super yummy/nummy/hearty 🙂 Just the way I prefer my soup!

      Reply
  31. Brittany @ DIY Just Cuz says

    September 14, 2015 at 5:03 pm

    That looks so creamy and delicious! I definitely have to try this out 🙂 Thanks so much for sharing at the Welcome Home Wednesday’s link party…I really hope we see you again next week!

    Reply
    • Chrissa says

      September 14, 2015 at 8:55 pm

      Thank you so much for hosting Brittany! Love sharing my recipes and finding other amazing ones as well!

      Reply
  32. Carly @ FitLiving blog says

    September 25, 2015 at 1:13 pm

    Chrissa, I just love you and yes, I’ll still be your friend! This soup looks insanely delicious and I’m adding it to my meal plan for next week!! I was so excited when I walked into Panera today and they had their squash soup on the menu… hellooooooo fall!!

    Reply
  33. Real Food with Dana says

    September 28, 2015 at 8:14 am

    Hey girl! Just wanted to let you know I included this recipe in my “50 Paleo Fall Squash Recipes Roundup” I posted this weekend. Looks amazing!! I couldn’t resist sharing it 🙂

    Here’s the link if you want to check it out! http://www.realfoodwithdana.com/paleo-winter-squash-recipes-roundup/

    Reply
  34. Lisa says

    February 11, 2016 at 9:52 pm

    Loved this soup! So simple and absolutely delicious and the whole family gobbled it up. It’s a new family fave. Thanks Chrissa!

    Reply
    • Chrissa says

      February 12, 2016 at 3:36 pm

      Oh I am SO pleased to hear this! Thanks for the great feedback Lisa!

      Reply
  35. allie says

    August 26, 2017 at 8:31 am

    this would have been nicer as a chunky soup, rather than thick and smooth. The idea of all these veg in a clear, chunky soup sounds wonderful. Not keen on sloppy smooth soups, I like something to bite

    ★

    Reply
    • Chrissa says

      August 26, 2017 at 9:49 pm

      You could certainly improvise and try making it that way!

      Reply

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