All Recipes, Sides, Soup, Vegetarian

Roasted Butternut and Parsnip Soup- Revisited

October 28, 2011
butternut squash parsnip soup

I love the occasional time to show off a recipe or two, don’t you? So I invited some of my friends over last weekend and cooked up a bunch of fancy foods. I had to make something that I knew was good and this soup was it! Sometimes you come across a recipe that so good that you just have to make it again. I made this amazing butternut squash soup a while back, so in case you missed the original blog post, I will share it with you again! There’s another recipe for super-garlic bread below too!

First thing I noticed, looking back on my past blog post, was how horrible the picture was! I am no professional photographer and this one is a disgrace. Luckily, I have a good friend who is an amazing photographer! Her name is Alyssa Armstrong and not only is she the sweetest and coolest person to work with, she takes amazing pictures too! No joke! Check out some of her stuff! She was kind enough to take pictures of my food! My next few posts will feature her lovely photography as well :)

To make the roasted butternut squash and parsnip soup, you chop up the squash, parsnips and yellow onions and roast them in your oven. Enjoy the AMAZING smell that will fill up your house and nose. You then combine the roasted veggies with veggie broth, leeks, curry powder, cumin, and garlic in a large pot then blend it up into a delicious belly warming soup, perfect for the fall weather!
Check out my recipe for Butternut Squash and Parsnip Soup here!

I also made garlic bread out of a baguette that goes extremely well dipped into this soup. If you are a garlic fan, this bread is for you!

Garlic pesto baguette

Garlic Pesto Baguette


1 wheat baguette
2 whole garlic cloves (skin removed)
Grated parmesan cheese
Pesto- which includes more garlic, olive oil, and a ton of basil all chopped up and mixed together (recipe for pesto here)

To Do:

Start by slicing the baguette into bite-size slices

Lay them out on a cookie sheet and broil them for about 5-6 minutes.  Just until they are a little crispy, but not all the way done.

Take the garlic clove and rub each bread slice with the garlic. The bread acts like a “grater” if you will, as you leave a coating of garlic on the crispy bread.

Spoon a little bit of pesto on each slice and top with the parmesan cheese.

Pop them back ingot the oven for another 5 minutes (but keep an eye on them, as they burn fast)

Eat them hot and dipped in the butternut squash and parsnip soup!

Better plan on sharing these with your significant other because if you both have massive garlic breath (which you will) it’s not so bad.

I’m glad I was able to cook for my friends (I love feeding people… and showing off is fun too). I did learn however, that my kitchen in our newly-moved into home, is not quite big enough to prepare a meal for seven people. It was hectic and I felt like I was on one of those cooking shows where you had to race the clock to get everything done at the same time, with little to no space as my challenge. And I sure had a lot of dishes to clean afterword. I’ll just stick to cooking for two for a while 😉

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  • Reply Alyssa November 10, 2011 at 3:31 pm

    I was craving this today like crazy. SOOOOO DELICIOUS! You’re a genius, Tessa!

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