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    You are in: Home / Recipes / Roasted Two Squash, Parsnip, Sweet Potato, Celery, Carrot Soup Recipe
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    Roasted Two Squash, Parsnip, Sweet Potato, Celery, Carrot Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    2 hrs

    15 mins

    I_love2nurse in Canada's Note:

    A delicious soup that I wanted to share with you.. I found this recipe on line at CHTV in Canada. It is originally called Butternut Squash Soup.

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    Units: US | Metric


    1. 1
      Peel the squash, parsnips, sweet potato, celery root, carrot, onion and red pepper cut into one inch pieces.
    2. 2
      Place vegetable and whole garlic cloves in a roasting pan, toss in olive oil to coat and season to taste with salt and pepper. Roast vegetables in oven for 30 to 40 minute until golden brown.
    3. 3
      Remove from oven and add to large pot along with 3 L of chicken stock. Bring to a boil, then simmer over medium-low heat for one hour.
    4. 4
      Puree soup in blender or with hand-held blender until smooth. Add cumin, coriander, cinnamon and nutmeg. Simmer 15 minutes and then strain through sieve. For richer soup add 1 cup of whipping cream.
    5. 5
      Return soup to boil before serving.

    Ratings & Reviews:

    • on December 18, 2010


      This was fantastic! And so easy - basically you spend most of the time off doing something else while veggies roast and simmer. The roasting makes the vegetables so richly flavorful that I almost didn't want to add the spices. I left out the cumin, but the other spices were really nice. My soup was pretty watery at the end so I took out about half the stock before blending, and didn't add the milk. It might be good topped with yogurt though. Thanks for sharing - I love soups, and this is a new favorite!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 26, 2009


      Amazing! I love roasted veggie soups and this one is fabulous. I left out the cinnamon, but only because I'm not a fan of cinnamon. Love the mix of root veggies - it adds depth to the mixture of flavors.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Two Squash, Parsnip, Sweet Potato, Celery, Carrot Soup

    Serving Size: 1 (624 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 564.5
    Calories from Fat 298
    Total Fat 33.2 g
    Saturated Fat 5.7 g
    Cholesterol 15.6 mg
    Sodium 587.8 mg
    Total Carbohydrate 57.6 g
    Dietary Fiber 7.7 g
    Sugars 15.3 g
    Protein 14.3 g

    The following items or measurements are not included:

    buttercup squash


    celery root

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