Butternut Squash & Parsnip recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Flower Child›Butternut Squash & Parsnip Recipe

Butternut Squash & Parsnip Recipe

Inspired by Flower Child
Time45m
Serves4

Make Butternut Squash & Parsnip Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables

Seasonings

Broth

Method

Preparation

  1. 1

    Prepare the Vegetables

    Peel and cube the butternut squash into 1-inch pieces. Peel and chop the parsnips into similar-sized cubes. Dice the onion and mince the garlic.

Cooking

  1. 2

    Sauté the Aromatics

    In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for about 3-5 minutes until the onion becomes translucent.

  2. 3

    Add the Vegetables

    Add the cubed butternut squash and parsnips to the pot. Stir well to combine with the onions and garlic.

  3. 4

    Season the Mixture

    Sprinkle in the salt, black pepper, thyme, and nutmeg. Stir to ensure the vegetables are evenly coated with the seasonings.

  4. 5

    Add the Broth

    Pour in the vegetable broth, bringing the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the squash and parsnips are tender.

  5. 6

    Blend the Soup

    Once the vegetables are tender, use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the mixture in batches to a regular blender and blend until smooth.

  6. 7

    Final Adjustments

    Taste the soup and adjust the seasoning if needed. If the soup is too thick, you can add more vegetable broth to reach your desired consistency.

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