Maple Butternut Squash and Parsnip Soup

So this is the season where I pretty much only eat food containing butternut squash, maple, apples or mushrooms (there are some lentils in the mix..) When I found this recipe on healthy green kitchen I knew we’d be best friends…

It’s also great the next day (if not even better..) in school… one minute in the microwave and you are in soup-heaven!

Recipe for Maple Butternut Squash and Parsnip Soup

Yield: serves 6-8

Choosing organic ingredients ensures your soup will be the healthiest it can be.


*2 tablespoons butter
*2 tablespoons olive oil
*2 leeks, bottom parts only, cleaned well and coarsely chopped
*2 fat garlic cloves, peeled and minced
*about 6 cups peeled and seeded butternut squash, cut into 1-2 inch cubes
*2 large parsnips, peeled and coarsely chopped (or use carrots)
*1 cup dry white wine (ex. Chardonnay)
*6-8 cups chicken or turkey stock, preferably homemade (or use vegetable stock or water or a combination of stock and water)
*1/2 cup cream or whole (not “lite”) coconut milk
*1/2 cup pure maple syrup
*Sea salt and freshly ground pepper, to taste


1. Heat butter and oil in a large soup pot over medium heat. Add leeks and garlic and sauté, stirring frequently, for a few minutes.

2. Add squash and parsnips and cook for another few minutes. Add the wine and bring to a boil. Cook until it has all but evaporated, 8-10 minutes.

3. Add the stock and/or water and bring to a boil. Reduce the heat and simmer for 30- 40 minutes or until the vegetables are very soft. Remove from heat.

4. Purée the soup using an immersion blender or, if you do not have an immersion blender, allow soup to cool a bit before transferring it in batches to process in a blender or food processor. Return puréed soup to the pot and add cream or coconut milk and maple syrup. Heat over low heat until warmed through, adding more cream or stock, if necessary, to achieve the desired consistency.

5. Add salt and pepper to taste, and serve hot.