Roasted Butternut Parsnip Bisque

butternip parsnip bisque

This warm and hearty bisque is a perfect recipe for the transitioning seasons. Even though Winter has officially passed, I still seem to have countless winter squashes kicking around on my countertop. This soup is as easy as it is delicious and will make simple work of staying toasty during these early days of Spring; the roasted parsnips add a lovely depth of flavor that I can’t seem to get enough of.

  • 2 cloves garlic, ends removed
  • 3 cups peeled, seeded and cubed butternut squash (1 large squash)
  • 1 large parsnip, peeled
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1 teaspoon Herbs de Provence
  • 3 to 4 cups salted vegetable broth
  • 1 scallion, chopped

Preheat your oven to 400 ºF and line a baking tray with parchment paper. Arrange the garlic, butternut squash and the parsnips on the tray in a single layer. Drizzle with olive oil and then sprinkle with salt and Herbs de Provence and bake for 30 minutes, or until squash and parsnip are tender and fragrant. Transfer to a blender along with 3 cups broth and blend until very smooth, scraping down the sides of the container as needed. Add additional broth to thin if desired. Serve hot garnished with scallions.


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