I thought this soup was too tart. I love butternut squash but this recipe was too tangy. Maybe something to do with the parsnips. Other butternut squash soups I've tried have been better
Butternut Squash-Parsnip Soup
LisaPepin Posted: 10/27/09
soulfoodgal Posted: 12/11/08
Made this exactly as written for Thanksgiving and it was loved by all. Smooth, flavorful, healthy & unique.
Hollypop Posted: 03/19/11
Very delicious and easy to make. I froze a serving so I can have it at a later date. Would definitely recommend.
thygie Posted: 01/29/10
Delicious! At a friend's suggestion, I left out the salt and used some Chinese chili garlic sauce to give it a little kick. I also omitted the cream. I made two batches as they suggested, and only did the crock pot step with one batch. I can't tell the difference in flavor at all. Not sure why that step is necessary but I will skip it from now on. Easy and delicious, and very filling.
MissippiLawLady Posted: 11/03/10
I love this soup! I used smoked sweet paprika (Chefshop.com) and threw in some chipotle chili powder (same source). Also doubled the cream. Lovely, soothing soup, perfect to sip from a coffee cup on a cold fall night.
Ann1956 Posted: 11/07/10
This recipe was delicious! Took it to a ladies luncheon and it was a huge hit--everyone wanted the recipe. I used the pre-cut butternut squash and roasted it before adding it to the soup. Recipe as is made a full crockpot. Seasonings were perfect and I will definitely make it again.
RBN1122 Posted: 06/06/11
I thought this was delicious! Just the right combination of savory, sweet, and heat! I froze the left overs because there were only 3 of us for dinner. I used more squash and parsnips (One whole bag) than the recipe calle dfor and just alittle bit more broth--it was creamy and thick. I used an immersion blender which simplifies the puree step. Also, I didnt cook it for 2 hours on the stove---couldnt wait that long!
amycarterroth Posted: 11/19/11
Loved it!!!! I used this recipe for my cooking club and had one of my guests bring it for her appetizer. It was really delicious!!! Nice consistency, loads of flavor and just a delicious reheated. She forgot the garnish so we garnished with croutons, yum!. She thought it was a difficult recipe but I'm not sure why. Other rater's said it was easy. I would definitely recommend this soup for anyone...especially this holiday season!!! Enjoy:)
fdr1968 Posted: 01/16/12
I used fresh butternut squash and forgot to roast it first; but the soup still tasted great! I did use the slow cooker and added more paprika and cumin. Very nice with some low-fat sour cream and chives on top! A keeper.
AngelicaJV Posted: 04/26/12
Very Good!!! Para aquellos que son de America del Sur, el parsnips es lo que los venezolanos llaman Apio, pero el Apio en USA es Celeri: tambien lo pueden conseguir con el nombre de White Carrot (Zanahoria Blanca). Para servir, el Chive fresco es mucho mejor.
brighteyes8 Posted: 10/06/13
Good with adjustments. As is, it is way under-spiced. I added 1 t. hungarian sweet paprika, 1 t. smoked spanish paprika, and 2 t. cumin. I also added ground red pepper until I got a nice gentle burn. Increased salt by 1/4 t. Otherwise, tasty. Definitely needs bread or croutons!
Gibble Posted: 10/19/13
I have made this a couple of times now. I generally buy fresh veggies and roast them first and I think it gives it more body. Spicing with the cumin is essential and I like adding a bit of heat with cayenne pepper. This is a nice soup on it's own or accompanied with sandwiches or salad.