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Butternut & Parsnip Soup

Beta-Boosting Butternut & Parsnip Soup

The soup has an intense, earthy and aromatic flavour. Butternut squash is one of the most common varieties of winter squash. It offers a good supply of vitamin A (as beta-carotene), potassium, and fibre. This dish is ultra-rich in the antioxidant beta carotene; we’ve enhanced its absorption by including almond milk in the recipe.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins


  • 1.5 medium butternut squash peeled and cut into chunks
  • 400 g parsnips peeled and cut into chunks
  • 40 g fresh ginger root, grated
  • 6 sage leaves
  • 60 ml olive oil
  • 1.5 tbsp. smoked paprika
  • 1300 ml vegetable stock
  • 650 ml almond milk
  • Sea salt, ground black pepper and all-spice to taste


  • Pre-heat the oven to 180°C/160° fan assisted/Gas mark 4.
  • Place the butternut squash, parsnips and sage leaves on baking trays. Add 2 tablespoons of oil and paprika, make sure everything is coated in the oil then roast for 35 minutes, turning over halfway through.
  • When done, the vegetables should be soft and almost caramelised at the edges. Carefully remove the skin and if there are any hard bits, discard them.
  • Heat 1 tablespoon of oil in a large saucepan. Add the all-spice and grated ginger and cook for one minute.
  • Add the roasted vegetables to the saucepan.
  • Add the stock and milk, season with a little sea salt and ground black pepper, then stir and simmer for 10 minutes.
  • Allow to cool slightly and blend carefully using a hand-held blender until smooth.
  • Serve hot with a drizzle of almond milk if desired.


Allergens: Tree nuts (almonds). CNM recommends the use of organic ingredients.
Recipe by Sheetal Karia and Tyler Murphy for the ICSA-accredited CNM Natural Chef Diploma Course.
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