No image available
Member recipe

Curried Parsnip & Squash Soup

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time


Serves 8

So easy and so delicious. Low-fat yet really creamy tasting. The tikka curry spices give it fantastic dimensions!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 2 medium parsnips, washed, trimmed, chopped into rounds but no need to peel
  • 1 small butternut squash, peeled, seeded and chopped into chunks
  • 25g butter
  • 1 heaped teaspoon ready-mixed Tikka Curry Spices (e.g. Schwartz)
  • Few grinds of black pepper (optional)
  • 1/2 tin tomato puree (71g)
  • 500ml veg stock made with 1.5 teaspoons Marigold Bouillon Powder
  • 250 ml hot water


    1. Melt the butter in a deep pan. Add the parsnips, squash and tikka spices. Grind in some black pepper. Bring up to simmering point.
    2. Cover with a lid and leave to simmer gently for about 10 minutes, until beginning to soften. Stir occasionally.
    3. Add the stock and the tomato puree. Bring to the boil and simmer gently, covered with a lid, until the vegetables are soft - approx 10 minutes.
    4. Leave to cool a bit. Then puree in a liquidizer or with a hand blender. Add the rest of the water as desired to obtain your preferred consistency.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…