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!
![the Squash & Parsnip Vegan Soup in a bowl, short from 3/4 angle](https://WDove.b-cdn.net/wp-content/uploads/2023/11/Cozy-Parsnip-and-Squash-Soup-8-1024x1534.jpg)
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.
![the Squash & Parsnip Vegan Soup in a pot while somebody is taking some of it out with a laddle](https://WDove.b-cdn.net/wp-content/uploads/2023/11/Cozy-Parsnip-and-Squash-Soup-4-1024x1444.jpg)
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
![a macro photo of the Squash & Parsnip Vegan Soup in a bowl](https://WDove.b-cdn.net/wp-content/uploads/2023/11/Cozy-Parsnip-and-Squash-Soup-6-1024x1534.jpg)
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
![the ingredients for the Squash & Parsnip Vegan Soup](https://WDove.b-cdn.net/wp-content/uploads/2023/11/Long-Recipe-Ingredients-Section.jpg)
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.
![making the Squash & Parsnip Vegan Soup part 1 - boil the veggies](https://WDove.b-cdn.net/wp-content/uploads/2023/11/Cozy-Parsnip-and-Squash-Soup-making-1.jpg)
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.
![making part 2 - blend it all together](https://WDove.b-cdn.net/wp-content/uploads/2023/11/Cozy-Parsnip-and-Squash-Soup-making-2.jpg)
Step 3: Enjoy your delicious soup – top it with cooked chickpeas and chopped parsley
![making part 3](https://WDove.b-cdn.net/wp-content/uploads/2023/11/Cozy-Parsnip-and-Squash-Soup-making-3.jpg)
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.
![the Squash & Parsnip Vegan Soup in a bowl](https://WDove.b-cdn.net/wp-content/uploads/2023/11/Cozy-Parsnip-and-Squash-Soup-7-1024x1411.jpg)
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.
![the Squash & Parsnip Vegan Soup in a pot](https://WDove.b-cdn.net/wp-content/uploads/2023/11/Cozy-Parsnip-and-Squash-Soup-2-1024x1318.jpg)
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.
![](https://WDove.b-cdn.net/wp-content/uploads/2023/11/Cozy-Parsnip-and-Squash-Soup-7-320x320.jpg)
Cozy Parsnip and Squash Soup | Vegan & Oil-free
Ingredients
- 1.5 lbs (700 g) butternut squash, peeled
- 2 (300 g) potatoes, medium
- 1 parsnip
- ½ celery root, medium
- 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!
You can find detailed instructions with photos in the post above.
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.
Nutrition
![squash & Parsnip vegan soup Squash & Parsnip Vegan Soup pinterest image](https://WDove.b-cdn.net/wp-content/uploads/2023/11/squash-Parsnip-vegan-soup.jpg)
Oh my gosh!! This is soup weather, & this looks yummy!! What would be a substitute for celery root?