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Butternut Squash, Parsnip & Kale Soup #vegan by The Flexitarian

Butternut Squash, Parsnip & Kale Soup [vegan]

Chunky & hearty with wonderful flavours, this is such a delicious soup!
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Soups
Cuisine Moroccan
Servings 6 people
Calories 232 kcal


  • large saucepan
  • handheld immersion blender


  • 500 g butternut squash
  • 300 g parsnip
  • 1 small cox apple
  • 5 cm grated ginger root [1.95 inches]
  • 2 medium onions
  • 4 garlic cloves - crushed
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 2 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1.3 litre vegetable stock
  • 800 g can chickpeas
  • 2 large handfuls kale
  • 1 lemon juice
  • salt & pepper
  • olive oil


  • Heat some olive oil in a large saucepan. Add the finely chopped onions, crushed garlic and cook gently until soft.
  • Add the coriander, turmeric, smoked paprika, cinnamon and grated ginger. Cook for 2 mins.
  • Peel the butternut squash and parsnips. Cut in 2cm [0.8 inches] dice.
  • Add to the saucepan and fry for 10 mins, stirring often.
  • Add the vegetable stock on top of the vegetables followed by peeled and cored apple.
  • Bring to boil, then lower the heat and cook for 15 mins until vegetables are soft.
  • Liquidise the soup.
  • Just before serving add the drained chickpeas, lemon juice and kale. Reheat so that all ingredients warm through. Season to taste.


Serving: 250gCalories: 232kcalCarbohydrates: 46gProtein: 9gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 383mgPotassium: 805mgFiber: 12gSugar: 9gVitamin A: 9230IUVitamin C: 33mgCalcium: 127mgIron: 3mg
Keyword Butternut Squash, kale, parsnip, soup
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