Butternut Squash & Parsnip Soup


Heres a recipe for your with some seasonal Veg! Just might

I learnt this one at the naturopathy school, but made a couple of changes. Its warming and feels like a warm hug from the inside. The butternut squash is a great source of fibre, as well as vitamins including A, C, E and B vitamins along with minerals such as calcium, magnesium, and zinc and Parsnips provides Fibre, Calcium, Vitamin C, Iron, Folate, Niacin, Riboflavin and more.


  • 1 medium sized butternut squash peeled and cut into chunks

  • 300g of parsnips peeled and cut into chunks

  • 40g of ginger grated

  • Palmful of sage leaves

  • olive oil

  • 1½ tbsp smoked paprika

  • 1300ml of a good quality vegetable stock - homemade preferable

  • 600ml almond milk

  • seasoning & my own blend of all-spice or shop brought.


  • Pre-heat the oven to 180°C/160° fan assisted/Gas mark 4.

  • Place the butternut squash, parsnips and sage leaves on baking trays. Add 2 tablespoons of oil and paprika, make sure everything is coated in the oil and roast for 35 minutes, turning over halfway through.

  • When done, the vegetables should be soft and almost caramelised at the edges.

  • Heat 1 tablespoon of oil in a large saucepan. Add the all-spice and grated ginger and cook for one minute.

  • Add the roasted vegetables to the saucepan.

  • Add the stock and milk, season with a little sea salt and ground black pepper, then stir and simmer for 10 minutes.

  • Allow to cool slightly and blend carefully using a hand-held blender until smooth.

  • Serve hot with a drizzle of almond milk if desired.

Nutritional Facts


Serves: 4 People Calories: 254 cal

Carbs: 37.9g Fat: 6.4g Protein: 4.3g

Sodium: 735mg Calcium: 38.79 Iron 11%

Potassium: 702mg Vitamin A: 12% Vitamin C: 29.8%

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