Butternut Squash and Parsnip Soup (Silver Palate)


  • 2 lbs squash
  • 1 lb parsnips
  • 3T butter
  • 1 medium onion
  • ½ cup of water
  • 2 teaspoons dried thyme
  • 4 cups chicken stock or vegetable stock
  • 1 cup half and half


  1. Preheat oven to 375˚C
  2. Slice squash and in half and then in quarters or thirds…remove seeds and place skin side down on cookie sheet.  Peel parsnips and cut into 2 inch lengths, cut very thick end in half.   Place on cookie sheet with water and place in oven…Bake until fork tender.
  3. Cool on cookie sheet and then scoop out squash.
  4. Saute sliced onion in butter and thyme on medium heat while squash is cooking, about 10 minutes.
  5. Scrap squash into pan with onions, add parsnips, chicken stock…simmer about 20 minutes…then cool and use immersion blender to puree.  Salt and pepper to taste.  Thin
  6. Add half and half to taste..you can omit if you like….you can also add half and half as you eat it..that is store without it and add as a garnish when you serve.