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The Chef’s Daughter Butternut Squash Soup

This recipe is by my very good friend, Joanne Mosconi (aka The Chef’s Daughter, @thechefsdaughternyc). Scrumptious and filling, this soup features butternut squash, onions and parsnip.

(Serves 4-6)

  • 1 large butternut squash (leave it whole, or
    halved vertically and seeds removed)
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 shallot, finely chopped
  •  3 garlic cloves, finely chopped
  • 1 parsnip, finely chopped
  • Pinch of nutmeg
  • Salt and pepper to season
  • 4 cups vegetable or chicken broth
  • 1 tablespoon butter (optional)



  • Preheat the oven to 400° F and line a baking sheet with parchment paper.
  • Place the squash on the pan whole, or if you prefer, halved. If halved, drizzle a little olive oil on top and season with salt and pepper. Turn it face down. (I honestly roast it whole and cut it midway thru the roasting process. I find it easier to handle the squash.) Roast in the oven for 50-60 minutes. I like to get the flesh a little brown.
  • Remove from oven and rest until cool enough to handle.
  • Once it has cooled, remove flesh and transfer to a bowl and set aside.
  • In a large soup pot, heat up the olive oil and sauté the onions and shallots until softened.
  • Add the garlic and cook until fragrant.
  • Add the parsnip and cook until softened.
  • Add the butternut squash.
  • Season with nutmeg, salt and pepper.
  • Add the broth and bring to a boil. Reduce heat and cook for 15 minutes more.
  • Remove from heat to blend. I like using an immersion blender. Blend until creamy. If you think your soup is too thick, you can always add a little more broth or even some water to thin it out. I usually add a little drizzle of olive oil on top before I am ready to serve it, but if butter is your jam, throw a drop of butter and swirl into the soup for an extra bit of yum.
  • Add any additional seasoning if needed and serve. This soup tastes even better the next day. Enjoy!

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