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Butternut, parsnip and ginger soup recipe


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  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Parsnip soup

Chase away the autumn blues with this glorious butternut, parsnip and ginger soup. Velvety in consistency and vibrant in flavour and colour, taste the season and curl up by a warm fire with this comforting soup and some crusty bread.

34 people made this

IngredientsServes: 4

  • 1 potato, peeled and cubed
  • 1 (900g) butternut squash, peeled and diced
  • 2 parsnips, chopped
  • 1 red onion, chopped
  • 1.2L chicken stock
  • 1 tablespoon chopped root ginger
  • juice of 1 orange
  • salt and pepper, to taste
  • 2 tablespoons olive oil

MethodPrep:20min ›Cook:1hr30min ›Ready in:1hr50min

  1. Preheat the oven to 170 C / Gas 3.
  2. In a large ovenproof casserole dish, combine all of the above ingredients and stir to mix well.
  3. Bake in the oven for 90 minutes until the squash is soft and slightly browned. Remove from the oven and liquidise using a hand held blender.
  4. Ladle into warm bowls and serve.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Wow! This was gorgeous! Even my husband loved it - and he's not a fan of things healthy! I cooked this on low in the slow cooker, and used squash we had grown ourselves - not butternut. I also used vegetable stock so that it was a vegetarian soup.My first batch is eaten, or in the freezer, and the second batch is in the slow cooker now. That's lunches sorted for a couple of weeks!-30 Sep 2013

Thank you Janet for this lovely and simple recipe! I made this yesterday in my slow cooker as per stillhopeful's review and it's a winner, both in flavour and in its simplicity! I have canned two double sized portions and they are stored in the fridge for lunches. We'll definitely be having this again and it has been added to my ever growing list of saved recipes.-22 Aug 2015


Butternut Ginger Soup with Parsnip Chips

Nothing says autumn like a crisp chill in the air, the distant smell of wood burning from someone’s chimney, and the warming comfort of a bowl of butternut squash soup. With its brilliant orange colour, warm gingery notes and earthy parsnip, this soup was made for fall. A simple recipe that comes together quickly, I make this often during the cooler months, in part by taking advantage of a time-saving tip: buying the squash pre-peeled and cut at the grocery store. Then again if you have the time, there is something really satisfying when you select a perfect, smooth and plump butternut squash like the one pictured below, and take the time to peel and and chop it yourself. This particular squash was so large, just the top half provided enough for this soup recipe. If you do cut your own, set the seeds aside and toast them with some salt at about 375° for 15–20 minutes until deep golden, they are such a tasty snack!

Once you’ve prepped all your veggies, start by gently cooking the leeks and garlic over low heat.

Next add the ginger, turning up the heat to medium high and stirring that ginger around to draw out the flavour. Add the butternut and parsnip. Sauté in the pot until a slight brown crust develops on the bottom of the pan—these brown bits add a lovely depth of flavour to your soup when you add the chicken stock and scrape them up (for a vegetarian option you can go with vegetable broth instead).

Bring to a boil and simmer gently with the stock and some water for about 20 minutes (covered). When the squash and parsnip are soft, its ready to be puréed. I like to use an immersion blender as it saves the mess of having to transfer the hot soup into a blender (and avoids having to clean all those extra dishes!)

How gorgeous does that incredible orange soup look in that red enamelware pot?!

Now you could stop here and serve the soup with some thin strips of Parmigiano-Reggiano cheese and enjoy. However, if you want to really turn this into a show-stopper, fry up some parsnip chips to use as garnish. I use a vegetable peeler to slice a parsnip into ultra thin strips, heat a small frying pan with oil and fry until golden and crisp. Toss with a bit of Malden Salt and they are divine earthy treasures that really lift the parsnip notes from the soup to elevate the dish.

The colourful soup takes on a lovely modern style with the addition of the parsnip chips. The perfect bowl to celebrate the beginning of the harvest season!


Recipe Summary

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cups chicken broth
  • 1 butternut squash - peeled, seeded, and cubed
  • 1 (1 inch) piece fresh ginger, peeled and grated
  • 1 teaspoon ground cumin
  • salt and ground black pepper to taste
  • 2 cups water
  • 1 cup quinoa
  • 1 tablespoon butter

Heat 1 tablespoon butter and olive oil together in a skillet over medium heat cook and stir onion until softened, 5 to 10 minutes. Add chicken broth, butternut squash, ginger, and cumin to onion and simmer over medium heat until squash is very soft, about 20 minutes.

Pour squash mixture into a blender no more than half full. Cover and hold lid down pulse a few times before leaving on to blend. Puree in batches until smooth. Season soup with salt and pepper.

Bring salted water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Stir 1 tablespoon butter into cooked quinoa and season with salt. Spoon quinoa into soup.


Ingredients

1 lb of carrots, peeled and chopped and roasted
3 large parsnips, peeled and chopped and roasted
2 large sweet potatoes, peeled and chopped and roasted
1/2 butternut squash (scoop out the seed) and roasted
1/8 teaspoon rosemary
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/8 teaspoon all spice
1/8 teaspoon cloves
1/8 teaspoon garam masala
Pinch of ground cumin
10 cherry tomatoes roasted
1 red onion
1 leek
1 shallot (raw), chopped
1 garlic clove, chopped
1 sprig thyme
1/8 teaspoon ground cayenne powder
1/8 teaspoon spicy paprika
5 cup(s) vegetable stock
3 bay leaves
1 tablespoon lemon-infused olive oil
2 tablespoons apple-cider vinegar
Pinch salt and pepper to taste
1 cup, coconut milk (or almond milk)
1 tablespoon coconut butter
1 tablespoon olive oil
1 squeeze lemon
1 squeeze honey
Parsley for garnish

Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.


Roast Butternut Squash & Parsnip Soup

Soup season has arrived, there is a chill in the air in the mornings and in the evenings you can almost smell wood burning stoves. This time of year always reminds me of rushing home from school to a hot dinner, the fire on and getting cosy. The Danes call it hygge but I think every country has their own version of getting hygge, we just need to remember how to do it. I remember it as hot soups and stews, warm fires in the evenings, the curtains drawn and not going out after dark, it was getting your pjs on as soon as the sun went down and wrapping up in a blanket with a hot chocolate or Bournvita in my case (oh by the way can we please bring back Bournvita, someone please start a petition, I miss this so much! ).

I love making soup, sometimes it’s a therapeutic practice for me, it helps me shift from the salad days of Summer to the cooler days and warmer foods of Autumn. But not all soups have made it to my soup bowl. I’ve always had a love hate relationship with butternut squash, I love it roasted, in risotto or with pasta but I have always hated it in soup, that is until now! This roast butternut squash and parsnip soup came about because I bought too many butternut squash the other day, and I really wanted to make soup and well I don’t like wasting stuff. The problem I have with butternut squash soup is the texture. I’ve never liked the silky smooth texture of this soup, it almost felt slimy to me, yeah I know that sounds weird but hey we’re all different, my husband has the same issue with bananas! And I’m definitely not alone on this one, I know a few people who have the same issue.

So not one to give up I figured if I roast the squash it might make a difference, I just don’t know why I’ve never thought of doing this until now, anyway, dilemma solved, I can now eat roast butternut squash soup! So to celebrate I’m sharing this roast butternut squash & parsnip soup today, it’s topped with crispy chorizo, roasted and lightly spiced chickpeas and a crumbling of feta, because soups deserve more than just bread. This soup is a real warm your cockles kind of soup with warming spices, sweet earthy roasted garlic, roasted squash and parsnips and not to mention the toppings again but they really turn this soup into a very tasty, satisfying meal suitable for your evening meal or lunch.


Butternut Squash, Parsnip & Kale Soup [vegan]

Chunky & hearty with wonderful flavours, I am completely obsessed with this Butternut Squash, Parsnip & Kale Soup. It is delicious and perfect for the cold weather. The spices are very warming and the chickpeas make it a complete meal.

Kale is added just before serving so it stay crunchy but if you wish, you can cook it slightly longer until it wilts. If you prefer not to add kale, then top this soup up with fresh coriander instead.

Serve it with warm crunchy bread and a dash of smoked paprika on top.

Ingredients

  • 500g butternut squash [1.1 pound]
  • 300g parsnip [10.5 oz]
  • 1 small cox apple
  • 5cm grated ginger root [1.95 inch]
  • 2 medium onions
  • 4 garlic cloves (crushed)
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 2 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1.3 litre vegetable stock [5 cups]
  • 2 x 400g can chickpeas [2 x 14 oz]
  • 2 large handfuls kale
  • 1 lemon juice
  • salt & pepper
  • olive oil

Instructions

  1. Heat some olive oil in a large saucepan. Add finely chopped onions, crushed garlic and cook gently until soft.
  2. Add coriander, turmeric, smoked paprika, cinnamon and grated ginger. Cook for 2 mins.
  3. Peel butternut squash and parsnips. Cut in 2cm [0.8 inch] dice.
  4. Add to saucepan and fry for 10 mins, stirring often.
  5. Add stock on top of vegetables followed by peeled and cored apple.
  6. Bring to boil, then lower the heat and cook for 15 mins until vegetables are soft.
  7. Liquidise soup.
  8. Just before serving add drained chickpeas, lemon juice and kale. Reheat so that all ingredients warm through. Season to taste.
  • Servings : 6
  • Ready in : 45 Minutes
  • Course : Soups
  • Recipe Type : December Recipes, January Recipes, November Recipes, October Recipes, September Recipes
  • Ingredient : Butternut Squash Recipes, Kale, Parsnip

4 People Rated This Recipe

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[…] This vegan soup has enough ingredients for it to be a whole meal! Its wonderful flavors make a hearty and chunky blend that’s guaranteed to fill you up. Try out the recipe here. […]


Butternut Squash Soup

Butternut Squash Soup is one of my favourites. The nutty taste, combined with the sweetness of the squash, feels like the perfect combination for a warming soup.

The good news is you can make this squash soup in your soup maker really quickly.

In my opinion you need very few ingredients to achieve a great tasting dish. This recipe only has onion, garlic, potatoes and stock added.

You can of course spice things up according to your taste buds. A sprinkle of ginger or cayenne pepper can be all you need to add a little extra zing.

I nearly always set my soup maker off on smooth to make this recipe. I absolutely LOVE how creamy and smooth my soup maker gets it.

I added a few red onion and cheddar flavoured croutons to this soup for that little bit of crunch.

TIP: Can you make butternut squash even faster? You bet you can 🙂 Just look out for the chopped and ready to use butternut squash for sale in the supermarkets.

If you enjoy this soup you might be interested in joining my Soup Maker Recipes page over on FB.

I also have a Soup Maker Recipe Book over on Amazon &ndash it has 100 recipes, all tried and tested. (You can check it out here).


  • 1 tablespoon extra-virgin olive oil
  • 1 ½ pounds parsnips (about 5 medium), peeled, cored and chopped
  • 1 large onion, finely chopped
  • 3 medium cloves garlic, finely chopped
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 medium russet potato (about 8 ounces), peeled and chopped
  • 1 large Granny Smith apple, peeled and chopped
  • 1 ½ teaspoons mild curry powder
  • 1 ½ teaspoons ground coriander, plus more for garnish
  • 1 teaspoon ground cumin
  • ½ teaspoon ground ginger
  • 4 teaspoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ½ cup low-fat plain yogurt

Heat oil in a large pot over medium-high heat. Add parsnips and onion and cook, stirring occasionally, until the onion begins to brown, 5 to 7 minutes. Add garlic and cook, stirring occasionally, until fragrant, 45 seconds. Add broth, water, potato, apple, curry powder, coriander, cumin and ginger bring to a boil. Cover, reduce heat to medium-low and simmer until the vegetables are tender when mashed against the side of the pot with a wooden spoon, about 20 minutes.

Puree the soup in the pot with an immersion blender until smooth. (Alternatively, blend the soup in batches in a blender with the lid slightly ajar. Use caution when blending hot liquids. Return the soup to the pot.) Add lemon juice, salt and pepper. Serve with dollops of yogurt swirled on top, garnished with pinches of coriander.


So good, you’ll think you’re dreaming. This butternut squash recipe blends creamy coconut milk with hearty spices like nutmeg, ginger, and parsley for that essential fall-like flavor.


10. Raw Creamy Carrot Soup.

Raw soups are perfect for getting every last bit of nutrient your ingredients have to offer. If you don’t already have a blender that can do that, then look no further. This particular vegan soup only calls for four ingredients, and you can whip it up in a matter of minutes! Try out this easy, crowd-pleasing recipe here.

Have you made blended soups?

What are your favorite blended soup recipes?

Share your thoughts and comments with us.

“Shared at Healthy Vegan Fridays”

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10 Comments

Hi Deborah,
Wow this soups look tasty. I really like the Raw Carrot with Sweet Potato & Spinach Recipe. That sounds so healthy and delicious. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

I love this collection of soups, they all looks so delicious.
Thanks for putting this list together.

What a great collection of healthy soups! Thanks for adding this to the Let’s Get Real party! Hope to see you again soon!

HI Deborah,
Just a note to let you know that I have chosen your post as one of my features for this weeks Real Food Fridays that goes live every Thursday @ 7pm EST. Thank you for being part of Real Food Fridays and sharing your great posts with us!

Thank you so much for featuring UrbanNaturale’s post this week. I sincerely appreciate the support and recognition.

Such a great collection of soups Deborah! I love blended soups as well. So easy to make!

Thanks so much for linking up with us for Healthy Vegan Fridays! I’m Pinning and sharing!

Wow – look at all of those awesome soup recipes. I’m set for fall! Maybe winter too p
They all looks so great, but I think I’d like to try the Butternut Squash, Parsnip, and Kale Soup first.

I can’t seem to find the links to the recipes. Neither clicking on the picture nor the titles work.

Hi Jackie,
Thanks for visiting this yummy roundup of delectable soups. I checked the links and they worked for me.

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