Butternut Squash & Parsnip Soup

Butternut Squash & Parsnip Soup

Butternut Squash & Parsnip Soup with chickpeas and kale makes for a rich and delicious dish. The twist of lemon really rounds out the sweet, creamy flavor of the squash and parsnips and the chickpeas provide extra protein while the kale supplies nutrients and vitamins.


Serves: 6 Time: 40 minutes

Butternut Squash & Parsnip Soup

  • 3 cups butternut squash, cubed
  • 2 large parsnips
  • 1 Tbs olive oil
  • 1/2 yellow onion
  • 3 garlic cloves
  • 2 tsp paprika
  • 1/2 tsp ground cumin
  • 1 tsp turmeric, ground
  • 1 tsp black pepper
  • 4 cups vegetable broth (or 2 cups vegetable broth and 1 can coconut milk)
  • 1/2 lemon, juiced
  • 1 can chickpeas, drained & rinsed
  • 3 cups kale, chopped & stems removed


  1. Preheat the oven to 400ºF.
  2. Prepare your butternut squash and parsnip, once cubed lay out on a roasting pan or tray.
  3. Drizzle the squash and parsnip with oil and lightly sprinkle with salt and pepper.
  4. Place in the oven and roast for 25-30 minutes or until lightly roasted and softened. Meanwhile, prepare your other ingredients.
  5. Once the vegetables have roasted, remove them from the oven.
  6. In a large stovetop pot, set heat to medium-high and add the onion and garlic. Cook together for 3 minutes, then add the squash and parsnip and a dash of the vegetable broth.
  7. Cook together for 5 minutes, adding in the seasonings. Save the chickpeas, lemon, and kale for last.
  8. Then, add the remainder of the vegetable broth and transfer the soup to a food processor or use an immersion blender to blend the soup.
  9. Once blended, add the chickpeas, lemon, and kale, and stir in.
  10. Taste and adjust seasoning as desired.
  11. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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