Creamy butternut squash and parsnip soup recipe

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  • Yield: 4 Servings
  • Total Time: 25 Minutes


  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 1 butternut squash (about 1½ pounds), cut into 1-inch pieces
  • 2 parsnips, chopped
  • 4 cups low-sodium chicken broth
  • Kosher salt and black pepper
  • 2 tablespoons fresh lime juice
  • Plain yogurt and lime zest, for serving
How to Make It
  1. Cook the onion in the oil in a medium saucepan over medium heat until tender, 6 to 8 minutes. Add the squash, parsnips, broth, and 1 cup water; season with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Simmer until the squash is tender, 12 to 15 minutes. Puree in a blender, working in batches. Stir in lime juice. Serve topped with yogurt, lime zest, and additional pepper.

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