No image available
Member recipe

Spicy squash & parsnip soup

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

Member recipe by


Serves 2

Spicy (medium) and sweet, warming soup. Can be eaten as a starter or main course as it's quite filling. For a low-fat option, you can use more stock instead of the coconut milk. You can also vary the 'heat' of the spiciness by leaving out the chilli.

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.


  • 1 butternut squash, peeled, seeds removed, cut into 2.5cm/1in cubes
  • 4 Parsnips, peeled and cut into 2.5cm/1in cubes
  • 2 tbsp clear honey
  • 2 tbsp olive oil
  • 1 medium sized onion, chopped
  • 1 garlic clove, roughly chopped
  • 1 birds eye chilli, chopped
  • 1/4 tsp cumin
  • 1/4 tsp chilli powder
  • 1/4 tsp paprika
  • 1 can 'light' or 'low fat' coconut milk
  • 350ml vegetable (or chicken) stock
  • 50g/2oz creme fraiche (normal or half-fat)
  • Salt and freshly ground black pepper for seasoning


    1. Preheat the oven to 200C/400F/Gas 6.
    2. Place the butternut squash and parsnips onto a baking tray and drizzle with the honey and olive oil.
    3. Place in the oven to roast for 30-40 minutes, or until tender.
    4. Then heat a frying pan until hot and add the onion and garlic and fry for 1-2 minutes until the onions become translucent.
    5. Add the butternut squash, parsnips, chilli and spices to the onions and garlic and stir the ingredients until everything is pretty much coated with the spices.
    6. Now add the coconut milk and stir gently over a low-medium heat, being careful not to burn the mixture, for 3-4 minutes.
    7. Transfer this mixture to a food processor and blend to a smooth consistency.
    8. Now add the stock to the food processor and blend more.
    9. Finally transfer the soup to a saucepan, heat through and season, to taste, with salt and black pepper.
    10. To serve, ladle the soup into serving bowls and place a spoonful of creme fraiche on the top. This is also nice with fresh bread roll on the side.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
7th Dec, 2019
As with everyone else, omitted the honey. Tasted a bit too sweet and rich even without the honey. Next time I'd increase the stock a little and add some thyme to cut through the sweetness.
Pip Kings's picture
Pip Kings
7th Nov, 2018
Having read earlier reviews I omitted honey and coconut milk and just used more stock. It is absolutely delicious.
6th Nov, 2012
Sans honey, coconut milk and just used stock and a bit of double cream. Lovely!
24th Oct, 2012
Didn't have any creme fraiche so I left that out. I did use honey and didn't find it too sweet, in fact just about right! Will definitely make this again - easy and convenient and really, really yummy.
13th Jan, 2012
Squash is quite sweet when cooked. Do not add the honey under any circs. The creme fraiche is a bit of a mystery too. Not necessary
18th Feb, 2011
we left the honey and creme fraiche out and it really makes a warming tasty soup!! highly recommended
4th Nov, 2009
i made this soup, it was far far too sweet, omit the honey and maybe it would be better. Wont make it again.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.