Butternut squash, parsnip and sweet potato soup

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If you’re looking for something simple yet delicious then you’re in the right place. If you don’t like what you see in the title then I would probably say its best if you don’t read any further. Maybe not the right thing to say if you’re a keen new blogger but hey’ o.

As the days get shorter and the nights draw in I begin to get this sudden taste for soup. As much as your classic heinz tomato soup is simply gorgeous, when you’re having it for the third day running you do begin to seek out other soups. Yes yes I know, on day one you thought to yourself “there is no other soup I will ever need” but things change, its only natural, your taste buds need knew flavours. So don’t feel guilty, your classic heinz tomato soup will always be there for you.

If you’re looking for new flavours in your life, look no further this simple butternut squash, parsnip and sweet potato soup is EXACTLY what you’ve been looking for.


  • Half a butternut squash
  • 1 large sweet potato
  • 3 mediam parsnips
  • 400 ml of warm water
  • 3 teaspoons of coconut oil
  • 1 onion
  • 2 cloves of garlic
  • 1 table spoon of mixed herbs
  • 2 cubes of chicken stock
  • 1 cube of vegetable stock
  • Salt and pepper



  1. Place a large saucepan with your coconut oil in it on a high heat
  2. Dice your onion and garlic, put into the saucepan and cook until lightly brown
  3. Whilst the onion is cooking chop your parsnips, butternut squash and sweet potato and place them out the way for now
  4. Now you want to make your stock, so get 400ml of warm water and mix in your stock cubes and your herbs
  5. By now your onions should be lightly brown. Poor in your stock and give it a mix
  6. Next chuck in your vegetables and give another good stir
  7. Add a good amount of salt and pepper then turn down the heat and leave to simmer
  8. You want to leave your veg simmering for about an hour, but don’t forget to check on it giving it a little stir each time and adding more seasoning if needed.
  9. Once your vegetables are nice and soft (stab a knife through them, if they fall apart they’re done) you want to take it off the heat and leave to cool for about 5 minutes
  10. This is where the magic happens. Once your soup has cooled off slightly you need to get an electric whisk and blend all the vegetables together until you are left with a smooth consistency.


If you’re anything like me no soup is complete without a lovely crusty roll. Now all thats left to do is DIG IN!

If you try this out let me know what you think

Ta-ra for now


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