Butternut Squash and Parsnip Soup
Prep time
Cook time
Total time
Serves: 6 Servings
  • Choose organic and local at farmers market whenever possible!
  • ⅛ cup cold pressed, unfiltered olive oil
  • 1 three lb butternut squash
  • 1 lb parsnips
  • 1 organic yellow onion
  • 3 Tbsp fresh thyme (substitute 1.5 Tbsp dried thyme)
  • 1 32 oz box of organic, free range chicken stock
  • 2 Tbsp grass-fed butter
  • 3-4 turns of ground black pepper to taste
  • salt to taste
  • ½ tsp red pepper flakes
  1. Preheat oven to 475 degrees.
  2. While oven is preheating, peel and core butternut squash. Peel Parsnips. Dice both squash and parsnips into bite size pieces. This will require two baking sheets. Divide squash and parsnips evenly onto the two baking sheets and sprinkle with the olive oil. Grind salt and pepper as well as sprinkle with 1 Tbsp fresh thyme. Make sure olive oil and spice mixture evenly coats all veggies.
  3. Put the veggies in the oven and bake at 475 degrees for about 40 minutes, or until golden brown and starting to caramelize.
  4. This is the part where you get to have fun with your vitamix! Put that powerful blender to use!
  5. Make sure you have an empty large pot on the ready.
  6. In two separate batches, place half of the butternut squash, parsnips, chicken stock an thyme in the blender and blend until pureed. Repeat with second half of ingredients. Pour each batch into the reserve empty pot on the stove.
  7. Turn burner to medium heat and stir the puree until both batches from blender fully incorporated into each other. Sprinkle with a grinding of salt, pepper and red pepper flakes to taste. I add about two Tbsp of grass fed butter to make it a bit more of a creamy consistency. Cook pureed soup for about 5-10 more minutes on medium heat. Then you’re ready to eat this warm treat!
  8. Enjoy!
Recipe by SimplThrive at https://simplthrive.com/butternut-squash-parsnip-soup/