This post may contain affiliate links. If you make purchase after clicking a link, I may receive a commission at no extra cost to you.

Last Updated on January 23, 2024

Butternut squash and parsnip soup is a delicious and nourishing recipe that is both dairy-free and autoimmune protocol (AIP) compliant. This creamy soup is perfect for the colder months (AKA soup season!), offering warmth and comfort on a cold winter night.

Butternut Squash and Parsnip Soup

I love soup – even in the summertime. Fall is here and that means all types of squash can be found in abundance. Time for some soup….made with squash! This recipe is so hearty and delicious that I ate it 3 days in a row.

The combination of roasted butternut squash, sweet parsnips, and aromatic spices creates a flavorful dish that will satisfy your taste buds while supporting your healthy lifestyle.

This healing soup is packed full of deliciousness and easy to cook. There is a lot you could add to it as well, and I am sure next time I will do just that!

Why You’ll Love This Recipe

There are several reasons why you’ll love this roasted butternut squash soup recipe.

First, it’s incredibly easy to make. With just a few simple ingredients and minimal preparation time, you can have a comforting bowl of soup on the table in no time.
Second, it’s packed with the flavors of fall. The sweetness of the butternut squash combined with the earthiness of parsnips creates a delightful balance that captures the essence of this season.
Butternut squash is highly nutritious, so you can feel good about eating this comforting soup!
Lastly, it’s versatile. You can enjoy delicious soups as an appetizer or as a main course alongside your favorite recipes.

Ingredients

To make this tasty butternut squash soup, you’ll need the following ingredients. You can get the exact measurements from the recipe card below.

Chicken stock
Butternut squash
Large parsnips
Onion
Turmeric
sea salt
Garlic clove
Salt, granualted garlic, and rosemary to sprinkle over roasted root vegetables

*To make this vegan, use vegetable stock instead of chicken broth.

Optional Garnish for Soup:

Bacon
Scallions
Coconut Cream (drizzle) or heavy cream if not dairy-free

How to Make Butternut Squash and Parsnip Soup

Preheat oven to 400°
Slice, peel and cube butternut squash into inch-sized pieces
Peal parsnips and dice into inch-sized pieces
Coat squash and parsnips with a little olive oil and sprinkle with salt, garlic powder, and rosemary
Bake on a roasting pan or baking tray for 25 minutes or until tender
Add bone broth, onion, garlic clove, turmeric, and sea salt to a blender. Add squash and parsnips after roasted and blend until smooth. If you use a Vitamix or Blendtec, you can use the “soup” setting to heat it as it blends, otherwise transfer to a pot and heat until hot and ready to eat.
Garnish with crumbled bacon, scallions and a drizzle of coconut cream (optional.)

Alternatively, you could put it all in a large pot and use an immersion blender or even a food processor instead of using a blender.

How to Store Soup

If you have leftovers or want to make a big batch of butternut squash and parsnip soup ahead of time, here’s how you can store it:

Let the soup cool completely before transferring it to an airtight container.
Refrigerate for up to 4 days or freeze for up to 3 months.

Variations and Add-ins

This recipe is AIP and Paleo compliant. To make it extra healthy, you could even sprinkle it with some collagen after cooking. If you use the green can from Great lakes, it will not change the texture.

Here are some variations and add-ins you can try:

Add sweet potatoes, acorn squash, and/or carrots for extra sweetness and depth of flavor.
If you enjoy a little kick, add some hot sauce or chili flakes to spice things up.
Experiment with different spices such as cumin, paprika, curry powder, black pepper, or cinnamon to enhance the flavors. (Note, some of these suggestions are NOT AIP complaint)

What to Eat With Butternut Squash and Parsnip Soup

Butternut squash and parsnip soup can be enjoyed on its own as a light lunch or dinner. However, if you’re looking to make it a complete meal, here are some suggestions for what you can serve alongside:

A side salad with mixed leafy greens, cherry tomatoes, and a delicious homemade vinaigrette.
Warm grain-free bread or gluten-free crackers for dipping.
Grilled chicken or salmon for added protein.
Roasted cruciferous vegetables such as Brussels sprouts or broccoli for a hearty side dish.

Enjoy this comforting and nourishing butternut squash and parsnip soup during soup season or as part of your Thanksgiving dinner. It’s a great way to embrace the flavors of fall while indulging in good food that supports your healthy lifestyle.

If you love soup, consider souping for the health benefits!

More Soups to Love

Roasted Butternut Squash & Parsnip Soup

Print Recipe

This hearts soup is easy to make and so yummy!

Author: My BIG FAT Grain Free Life
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 3-4 servings 1x
Category: AIP, Paleo

Instructions

Preheat oven to 400°
Slice, peel and cube butternut squash into inch-sized pieces
Peal parsnips and dice into inch-sized pieces
Coat squash and parsnips with olive oil and sprinkle with salt, garlic powder, and rosemary
Bake for 25 minutes or until tender
Add bone broth, onion, garlic clove, turmeric, and sea salt to a blender. Add squash and parsnips after roasted and blend until smooth. If you use a Vitamix or Blendtec, you can use the “soup” setting to heat it as it blends, otherwise transfer to a pot and heat until hot and ready to eat.
Garnish with crumbled bacon, scallions and a drizzle of coconut cream (optional.)