Roasted Butternut Squash & Parsnip Soup

This hearts soup is easy to make and so yummy!


  • 3C bone broth
  • 1/2 medium-sized butternut squash
  • 2 large parsnips
  • 1/4 medium-sized onion
  • 1/2 tsp turmeric
  • 1/2 tsp sea salt
  • 1 clove of garlic
  • salt, garlic powder, and rosemary to sprinkle over roasted vegetables
  • Optional garnish:
  • Bacon
  • Scallions
  • Coconut Cream (drizzle)


  1. Preheat oven to 400°
  2. Slice, peel and cube butternut squash into inch-sized pieces
  3. Peal parsnips and dice into inch-sized pieces
  4. Coat squash and parsnips with olive oil and sprinkle with salt, garlic powder, and rosemary
  5. Bake for 25 minutes or until tender
  6. 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.
  7. Garnish with crumbled bacon, scallions and a drizzle of coconut cream (optional.)