Butternut squash and parsnip soup

Butternut squash and parsnip soup
  • splash of olive oil
  • ½ medium-sized onion, diced
  • 2 garlic cloves, crushed
  • ⅓ of a medium-sized butternut squash, diced
  • 2 parsnips, diced
  • root ginger, grated (to your preference)
  • 400ml vegetable stock
  • salt and pepper, to taste
  1. Heat the oil in a saucepan.
  2. Add the onion and fry until soft, then add the crushed garlic.
  3. Add the diced squash, parsnip and a little grated ginger. Stir well.
  4. Pour in the vegetable stock and gently simmer. You can add a little more stock here if needed.
  5. When the vegetables are soft (approx 30 mins), remove the pan from heat and blitz with a hand blender.
  6. Season to taste with salt and pepper, reheat as needed, and serve.


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