Description
A creamy roasted butternut squash soup with parsnips, coconut milk, coriander, and parsley. It’s light, refreshing comfort food that’s easy to prep and freezes perfectly for meal-prepping. Plus, it’s gluten-free, dairy-free and vegan optional.
Ingredients
1 large butternut squash (about 3 pounds), peeled, deseeded and cut to 3/4” pieces
2 tablespoons avocado oil, divided
3/4 teaspoon mineral salt, divided
1 pound parsnips, chopped to 1/4-inch rounds
1 large shallot, chopped
1 tablespoon ground coriander
32-ounce carton of low-sodium beef broth
1/2 cup canned unsweetened coconut milk
6 scoops unflavored collagen peptides (optional)
1/4 cup fresh parsley, chopped + more for garnish
Lemon wedges
Fresh cracked pepper
Finishing salt
Instructions
Preheat the oven to 425º F and position a rack in the center. Line a rimmed baking sheet with unbleached parchment paper.
Trim both ends off the squash with gloved hands. Peel, slice lengthwise, remove the seeds with a spoon and chop into ¾” cubes.
Toss the squash in a large mixing bowl with 1 tablespoon avocado oil and ¼ teaspoon salt. Spread it in an even layer on the baking sheet and roast until fork tender, about 20-25 minutes.
Heat the remaining tablespoon of avocado oil over medium-low in a 6.5-quart pot. Add the parsnips, shallot, coriander and ¼ teaspoon salt. Stir, cover and sauté until the shallots are translucent, about 2-3 minutes.
Add the broth, cover and simmer while the squash finishes roasting.
Once fork tender, remove the squash from the oven and carefully add to the pot of simmering parsnips. Pro tip: Grab the corners of the parchment paper and pour it all in at once.
Add the coconut milk, collagen (if using) and final ¼ teaspoon salt. Stir to dissolve the collagen. Bring to a vigorous simmer and cook until the parsnips are fork tender, about 5 more minutes.
Remove from the heat. Using an immersion blender, start on low and gradually increase the speed until smooth, about 5 minutes.
Stir in the chopped parsley.
Serve warm, garnished with more parsley, a squeeze of fresh lemon juice, fresh cracked pepper and finishing salt to taste.
Refrigerate in an airtight glass container for 3-4 days, or freeze up to 3 months in silicone pouches. Reheat gently on the stovetop.
Notes
Recipe Tips
Wear gloves when prepping butternut squash — the sap can irritate skin.
If using large parsnips, remove the woody core near the stem (no need to peel).
No immersion blender? Use a high-speed blender or food processor. Let the soup cool slightly and blend in small batches to prevent splatter.
Serving Suggestions
Add extra protein with Homemade Turkey Bacon Bits, shredded chicken, or Ground Bison.
Pair with crusty toast and a spread of butter or ghee.
Finish with a swirl of coconut milk or a drizzle of extra virgin olive oil.
See the post above for how to use leftover coconut milk.
