Butternut Squash, Parsnip, and Chestnut Bisque

Shot of a clear bowl with an orange soup topped with ground black pepper.

Prep Time

15 minutes

Cook Time

30 minutes


6 Servings


2 tablespoons oil (for saute)
1 onion, yellow (peeled and chopped )
4 cloves garlic (peeled and chopped)
1 teaspoon nutmeg, ground
1 parsnip (peeled and chopped)
1⁄3 pound chestnuts (roasted and peeled)
1 1⁄2 pounds squash, butternut (peeled and chopped)
2 quarts vegetable stock
  salt and pepper (to taste)


1. In a large pot, heat oil over medium-high heat

2. Add the onions and saute until translucent

3. Add the garlic and nutmeg and cook, stirring, until fragrant

4. Add squash, parsnips, and chestnuts. Add enough stock to cover the vegetables

5. Reduce the heat and simmer soup until vegetables are tender, about 30 minutes.

6. Taste and season with salt and pepper. Remove the pot from the stove.

7. With an immersion blender, puree the soup until smooth. Taste again and adjust salt and pepper as needed

8. Serve hot.