Autumn – Roasted Parsnip and Butternut Squash Soup

This sweet and gently spiced soup is warming, with ginger and cinnamon and is perfect for an autumn day. For a seasonal twist and that little extra texture – it can be topped with crunchy hazelnuts, crispy sage, chunks of spiced cooked apple or seeds.

Serves approx: 6


  • 1 medium butternut squash
  • 4 medium parsnips
  • 1 dessert spoon cinnamon
  • 5 Tbsp coconut oil
  • 1 Tbsp maple syrup
  • 1 small red onion
  • 2 cloves garlic
  • 1 Tbsp fresh ginger
  • 5 sage leaves
  • 4 cups vegetable stock
  • Pinch salt and pepper (season)


  • Pre-heat oven 200 degrees celsius or 180 degrees celsius fan assisted
  • Add diced parsnips and squash to a bowl and mix with coconut oil, maple syrup, cinnamon, salt and pepper until coated
  • Place on a baking tray and bake for approx 35-40mins
  • Meanwhile fry onion, garlic, ginger and sage leaves
  • Add all ingredients to a Thermomix or high speed Blender to combine and warm
  • Toast the hazelnuts and fry additional sage to garnish or add chunks of cooked and spiced apple or seeds (or experiment with your own seasonal toppings) ENJOY!!!

Enjoy with some warm baked bread or rolls of your choice

I always recommend where possible to use ORGANIC produce

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