Butternut Squash-Parsnip Soup with Thyme - PCOS-Friendly Recipe

Butternut Squash-Parsnip Soup with Thyme
Servings: 6
Lunch

This Butternut Squash-Parsnip Soup with Thyme is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat

Ingredients

  • 3 tablespoons butter
  • 1 2-pound butternut squash, unpeeled, halved lengthwise, seeded, cut into 8 pieces
  • 1 pound parsnips, peeled, cut crosswise into 2-inch pieces, thick end pieces cut lengthwise in half
  • 1/4 cup water
  • 1 onion, halved, thinly sliced
  • 2 teaspoons minced fresh thyme or 3/4 teaspoon dried
  • 4 cups canned low-salt chicken broth
  • 1 cup half and half

Instructions

  1. Preheat oven to 375 °F. Butter large roasting pan with 1 tablespoon butter. Arrange squash pieces, skin side up, in prepared roasting pan. Add parsnips and 1/4 cup water to pan. Cover pan with foil; bake until vegetables are very tender, about 50 minutes. Cool vegetables.
  2. Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-low heat. Add onion and thyme; sauté until onion is tender and golden, about 10 minutes. Remove from heat.
  3. Scrape squash pulp into processor (discard peels); add parsnips and onion mixture. Puree until smooth. Mix in broth. Transfer mixture to heavy large saucepan. Whisk in half and half. Bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving.)

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Frequently Asked Questions

Yes, this Butternut Squash-Parsnip Soup with Thyme recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

This recipe can be part of a structured PCOS meal plan. It makes 6 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

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