Orange flour

Butternut Squash, Parsnip, Carrot, Sage and Black Pepper Soup



1 medium butternut squash

1 medium parsnip

1 medium carrot

1/2 medium white onion

1/2 cup meat juices + 1/2 pint water (or 1/2 pint packet vegetable or chicken stock)

3-4 large sage leaves, whole

black pepper

olive oil


– peel, deseed and roughly chop the butternut squash

– peel and roughly chop the parsnip, carrot and onion

– heat olive oil in a large pan and fry onion to soften

– add vegetables and fry for around 10 minutes until they begin to colour slightly

– season with a good amount of black pepper, or to taste

– add chosen stock mix and sage leaves and bring to boil

– simmer vegetables in stock for 15-20 minutes, or until soft

– allow mixture to cool before blending into a smooth soup

– heat soup to serve and sprinkle with black pepper and sage – according to your preference, you may want to add a little water to thin the soup

*the meat juices I used were rather salty, therefore I have not added salt to my soup, however you may need a little salt depending on the saltiness of your stock.


One comment on “Butternut Squash, Parsnip, Carrot, Sage and Black Pepper Soup

  1. milkandbun
    November 18, 2014

    Pumpkin/squash cream-soup is one of my favorite! Love your photo and lovely bowl! ❤

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This entry was posted on December 30, 2013 by in Brunch, Christmas, Easy, Lunch, Snack, Starter and tagged , , , , , , , .
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