Total Time
Prep 15 mins
Cook 45 mins

This recipe is adapted from It's full of flavor and is one of my favorite soups! I usually double it and freeze it for lunches.

Ingredients Nutrition

  • 22.18 ml olive oil
  • 236.59 ml coarsely chopped onion
  • 236.59 ml coarsely chopped parsnip (or turnip)
  • 236.59 ml peeled cored and chopped apple (I usually use gala)
  • 236.59 ml peeled chopped butternut squash
  • 236.59 ml coarsely chopped carrot
  • 236.59 ml peeled coarsely chopped sweet potato
  • 1064.65 ml vegetable stock
  • 3 finely chopped garlic cloves (or to taste)
  • black pepper, to taste


  1. Heat oil in a large saucepan on med-high heat.
  2. Sauté onion until translucent.
  3. Add garlic, apple, parsnip, squash, carrot and sweet potato. Sauté for approximately 5 minutes.
  4. Add vegetable stock and bring to a boil.
  5. Reduce heat and simmer for approx 30 minutes, (or until vegetables are tender) Stirring occasionally.
  6. Let cool slightly, puree and enjoy!
Most Helpful

What a smooth, warming, pumpkin-coloured soup! Very easy to make as well; nice served with homemade bread. I used 1 1/2 Tbsp oil plus a little water near the end of the sauteeing to help the veggies steam up nicely. Also extra garlic!! The apple adds a lovely sweet dimension. Great recipe, Harriet, keep 'em coming!

White Rose Child October 29, 2007