Be Well Kitchen:
Parsnip and Butternut Squash Soup Recipe

I joined a CSA this year that has provided such a beautiful bounty – and that’s what inspired this recipe! It’s seasonal, grounding and delicious. The blend of spicy and sweet is truly satisfying.

Ingredients (4 to 6 Servings)

  • 1 small butternut squash, peeled, seeded and chopped
  • 1 big parsnip (or a few smaller ones), peeled and chopped
  • 1 large yellow onion, chopped
  • 1 apple (optional), peeled, cored and chopped
  • 4 cup organic vegetable broth
  • 1 tsp sea salt
  • 1/2 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp dried thyme


Place all ingredients in the slow cooker and cook on low for 6-8 hours. After it’s cooked, either transfer the ingredients to a blender and blend in batches until smooth or using an immersion blender, blend until smooth in the slow cooker.

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