Spicy, chunky squash and parsnip soup

There is no sign of the cold weather letting up.  For lunch today, I craved a hearty soup to warm up mind, body and soul.  Once I got the soup going, the kitchen filled up with a lovely aroma of earthy vegetables.  Yum.


  • Fry lite spray
  • 1 yellow onion, peeled and chopped
  • 1/2 red chilli, sliced
  • 2 springs thyme
  • 2 celery stalks, sliced
  • 700g butternut squash, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 3 cups of water
  • salt and pepper to taste


  1. Spray some fry lite into a medium pot
  2. Brown the onions for 2 minute over low heat, then add the chilli, thyme and celery.  Leave to cook for a minute
  3. Add the vegetables into the pot and pour in the water
  4. Leave to cook over low heat between 35 and 40 minutes
  5. Remove the pot from the heat and leave to cool for 20 minutes
  6. Remove the springs of thyme
  7. Use a hand-held blender to puree the soup, leaving some of the vegetables slightly chunky
  8. Warm up the soup again and season with salt and pepper before serving



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