Butternut Squash and Parsnip Soup

Chef Barbara's Butternut Squash and Parsnip Soup
--A sweet and warming soup. Can be eaten as a starter or main course as it's quite filling. The perfect way to warm up as it chills outside.

Ingredients

• • 8 cups chicken or vegetable broth
  • 1 large butternut squash - peeled, seeded, and cut into chunks
  • 4 stalks celery thinly sliced
  • 2 apples - peeled, cored, and diced
  • 1 leek thinly sliced (white and pale green parts only)
  • 6 cloves garlic minced
  • 2 teaspoons ground allspice
  • 1 1/2 teaspoons thyme
  • 6 parsnips peeled and cut into chunks, or more to taste
  • 2 tablespoons coconut oil
  • 1 cup half-and-half

Directions

• • Preheat oven to 350 degrees F (175 degrees C)
  • Pour chicken broth into a large stockpot over medium-high heat; add squash, celery, apples, leek, garlic, allspice, and thyme.
  • Bring the mixture to a simmer and cook until the vegetables are completely tender, about 30 minutes.
  • While the vegetables simmer, put parsnips into a large bowl. Pour coconut oil over the parsnips and toss to coat. Spread parsnips onto a baking sheet.
  • Roast parsnips until tender and browned, about 30 minutes; add to soup.
  • Ladle vegetables and liquid into a blender in batches so the blender bowl is no more than half full. Hold lid in place with a towel and pulse blender a few times before leaving on to blend; puree until smooth.
  • Repeat until all soup is pureed.
  • Pour pureed soup into the pot, stir half-and-half into the soup, and cook until hot, about 5 minutes. Serves 8