Roasted Butternut Squash & Parsnip Soup
This hearts soup is easy to make and so yummy!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 3-4 servings 1x
- Category: AIP, Paleo
Ingredients
Scale
- 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)
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.)
