Spicy squash and parsnip soup

Spicy squash soup (dairy and gluten free)

Soup is a great way to boost your nutrient intake and support your health. This soup is high in vitamin C and beta-carotene (the precursor to vitamin A) – and the homemade chicken stock is rich in glutamine, all of which support immune function. Adding ginger, garlic, turmeric and coriander leaf boosts this soup’s antimicrobial and anti-inflammatory properties (and it’s tastiness!).

Serves 6


1 x Kabocha squash (though pumpkin or any other squash would do)
2 x parsnip (peeled and chopped) (optional – or swap for carrot or 1 x sweet potato)
1 x onion (chopped)
3 x garlic cloves
1/2 red chilli
Thumb sized piece of ginger
1 tbsp medium curry powder
1/4 tsp turmeric powder
Chicken stock (though vegetable stock or water would be fine).
Coriander lead to garnish.


  1. Wash and roughly chop the squash (leaving the skin on). Drizzle with olive oil and roast for around 20-30 mins at 180 degrees C, until tender.
  2. Gently fry the chopped onion in olive oil until soft. Add chopped garlic, ginger and chilli and fry for 1 minute. Then stir in the spices.
  3. Add the roast squash and chopped parsnip, cover with chicken stock (top up with water if necessary). Season with salt and pepper. Bring to the boil, turn down the heat and simmer for 15-20 minutes, until parsnip is soft.
  4. Use a stick blender to blend. Add more water to get to the desired consistency.
  5. Sprinkle with coriander leaf to serve


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