Butternut, parsnip and ginger soup

    1 hour 50 min

    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.

    29 people made this

    Serves: 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

    Prep: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 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