Crafted from just 5 simple plant-based ingredients, this cozy parsnip and squash soup is thick and creamy without using any nuts or cream. It’s a wholesome delight that’s both simple to whip up and ready in a mere 20 minutes!
This beautiful, slightly sweet and perfectly creamy soup is great for meal prep or a quick & easy, healthy and nutritious plant-based meal on any evening.
Simply toss all the ingredients in, let them simmer, blend it all together, and savor the deliciousness.
Post Contents
Recipe Highlights
- Dietary – vegan (dairy-free & egg-free), whole food, gluten-free, oil-free, nut-free, and grain-free
- Quick & easy to make
- Low in fat and calories, high in fiber
- Ready in just 20 mins
- Only 5 simple ingredients
- Smooth and creamy
- Cozy and warm
- Real autumn delight
- Allergy-friendly
Ingredient Notes
This easy cozy parsnip and squash vegan soup requires just a few simple ingredients including:
- squash – you’ll need butternut squash or it can be substituted with pumpkin
- potatoes – I used russet potatoes in this soup but red and Yukon gold potatoes will also work
- parsnip – You’ll need one parsnip about the size of a medium carrot
- celery root – adds great flavor and aroma, it also helps to thicken the soup
- thyme – to season the soup and it pairs perfectly with squash
For the full ingredients list, measurements, and instructions, please find the recipe card below.
How to Make This Cozy Squash and Parsnip Soup
Step 1: Cook the veggies – Chop the peeled squash, potatoes, parsnip, and celery root into large pieces. Place them in a pot together with the water and bring to a boil. Once boiling, reduce the heat and let simmer covered for about 15 minutes.
Step 2: Blend the soup with the spices – When the veggies are cooked, put everything in a blender. Season with thyme and salt and blend for a minute until smooth and creamy. If your blender is small you’ll need to work in two batches.
Step 3: Enjoy your delicious soup – top it with cooked chickpeas and chopped parsley
Now you are ready to savor this quick and easy creamy vegan soup.
Top Tips
- If you don’t have a blender – you can use an immersion hand blender to puree the soup. Feel free to leave it a little chunky or make it smooth and creamy, whatever you desire.
- You can adjust the thickness of the soup by adding more or less water or broth according to your preference.
- How to serve it – top it with cooked chickpeas, kidney beans, some croutons, or cooked buckwheat.
How to Store
Let the soup cool completely before storing it.
Fridge: Store in a sealed container for up to 5 days.
Reheat: Simply re-warm gently on the stovetop or in the microwave for a few minutes. It makes a great meal prep for the week with homemade Lentil Bread Rolls or this easy Chickpea Flatbread.
Freezer – It also freezes well. Let cool completely and store in a freezer-friendly container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop or microwave.
More Easy Soup Recipes
If you try this Cozy Parsnip and Squash Soup, please let me know! Leave a comment and ★★★★★ recipe rating below. I would love to see your remakes and hear what you think.
Cozy Parsnip and Squash Soup | Vegan & Oil-free
Crafted from just 5 simple ingredients, this cozy parsnip and squash soup is thick and creamy without using any nuts or cream. It's a wholesome delight that's both simple to whip up and ready in a mere 20 minutes!
Ingredients
- 1.5 lbs (700 g) butternut squash, peeled
- 2 (300 g) medium potatoes
- 1 (130 g) parsnip
- ½ (150 g) medium celery root
- 1¼ tsp thyme
- 1½ tsp Himalayan salt
- 4 cups (960 ml) water
Instructions
- Chop the peeled squash, potatoes, parsnip, and celery root into large pieces. Place them in a pot together with the water and bring to a boil. Once boiling, reduce the heat and let simmer covered for about 15 minutes.
- When the veggies are cooked, put everything in a blender. Season with thyme and salt and blend for a minute until smooth and creamy. If your blender is small you'll need to work in two batches.
- Put the blended soup back in the pot. Serve with cooked chickpeas and fresh chopped parsley. Enjoy!
Notes
- See the step-by-step photos in the blog post above for more visual instructions.
- You can adjust the thickness of the soup by adding more or less water or broth according to your preference.
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Nutrition Information:
Yield: 5 Serving Size: 1 bowlAmount Per Serving:Calories: 138Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 33mgCarbohydrates: 34gFiber: 7gSugar: 5gProtein: 3g
Nutrition information isn’t always accurate.
Oh my gosh!! This is soup weather, & this looks yummy!! What would be a substitute for celery root?