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).

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.

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.

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.

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

Pin It!

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!