Crock Pot Butternut Squash and Parsnip Soup

Healthy, easy crock pot butternut squash soup with parsnips. A simple-to-prepare recipe with big health benefits!

Crock Pot Butternut Squash and Parsnip Soup | #healthy #vegetarian #slowcooker #soup #winter

Please tell me you watched Friends, season 5 enough times to hear, “squatternut bosh” every single time someone says, “butternut squash.” Every dang time? Good. Now we can move on.

If there is one root vegetable I can forget about lickety split, it’s the parsnip. They’re a little silly. Parsnips, in case you were wondering, are over-sized albino carrots (I jest, but that is what they look like).

You may think to yourself, “Do I like parsnips?” And the answer to that is yes, yes you do. Especially when they’re in the form of crock pot butternut squash and parsnip soup. The parsnips bring a rustic cinnamon flavor to the soup, which makes it warm and cozy, just the way a good fall soup should be. Plus, they’re root vegetables. Humor me.

If parsnip were employed, he’d be a carpenter. And a damn good one at that.

But what’s the deal with all this parsnip talk? Let’s talk about butternut squash soup and how wonderful it is!  It’s…wonderful. Healthful, easy to prepare, uncomplicated, unpretentious, delicious. It’s a nugget of bliss and it can all be yours after throwing every last ingredient in the crock, laying low for 6-ish hours, then pureeing it in your tricked out blender.

Here’s a thought: If you’re super into rich, creamy soups, you can add either coconut milk or cream to this recipe and you’ll get yourself a completely different soup. But it’s the same soup. Wearing different shoes. Either way, good things are in store for you, my friend.

Tools I Used to Prepare This Recipe:

This recipe was adapted from Cooking Light’s Butternut Squash-Parsnip Soup

Crock Pot Butternut Squash and Parsnip Soup |

Crock Pot Butternut Squash and Parsnip Soup

Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Author: Julia


  • 1 large yellow onion chopped
  • 2 parsnips peeled and chopped
  • 1 cups small butternut squash peeled, seeded and chopped into small squares (about 5 )
  • 1 fugi apple peeled and chopped
  • 2 cups low sodium vegetable broth
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon dried thyme
  • 1/8 teaspoon ground sage
  • ½ teaspoon salt
  • Plain yogurt for serving


  1. Add all ingredients to a crock pot and cook on low for 6 hours.
  2. Once vegetables are cooked, add the soup to a blender (in batches) and blend until smooth.
  3. Serve with plain yogurt and rustic, crusty bread.

Do you need more crock recipes to keep you cozy? Sure you do! Here are some!

Easy Lamb Curry

Crock Pot Tunisian Lentil Stew

Barbecue Pulled Turkey Tostadas

Crock Pot Carnitas Tacos with Red Chili Salsa

Slow Cooker Lamb Curry


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  1. Julie

    Ha ha! So, I’ve always called parsnips albino carrots. Wait! Can we say that, or is it not PC to say albino? I get so confused on that. Anyway, it’s one of my brother’s favorite vegetables. Me, not so much, but I love butternut squash anything, so that would be a plus. A couple of years ago, I cooked up the parsnips like I read about, and was informed that I did it incorrectly. You are supposed to just slice them, so my 58-year-old brother can “eat around them like a bunny” (and he seriously said that–and this is the lawyer brother and not the artist brother). Geez. Ok. I’m pinning this and will make the two of us soup this winter when I don’t want to deal with the snow. Have a good Wednesday.

    1. Julia Post author

      “Albino carrots” is far from PC…I was totally in an I-do-what-I-want mood while writing the post. I’m actually pretty amazed the things I get away with on this blog. One of these days, someone is going to shut me right down and I’ll begin writing far more appropriate posts. I hope that day never comes 😉

      1. Julie

        I get so confused with the whole PC thing because I’m old. For example, growing up, if something was odd/different/strange, it was queer. Not anymore. I still say things that get a “MOTHER” out of my daughter. We won’t even go down the southern 80-year-old grandmother trail. Growing up, I loved to buy the Mexican jumping beans in the gas stations for our trips (I was mesmerized by the jumping). Anyway, my BFF decided that it probably wasn’t PC to call them Mexican jumping beans and we renamed them “Latino Leaping Legumes” (this is what happens with you get language people together). Have a good weekend, my dear.

  2. Tieghan

    Sadly, I have not seen every episode of friends…..yet! I am working on it, jut give me a little more time! LOL!

    Love this soup. Butternut squash is my all time favorite and I also happen to love parsnips, especially when they are roasted. YUM! But I love your crockpot soup. Anything in the crockpot I will always be game for!

    1. Julia Post author

      I feel like I need to take you under my wing and force-watch you Friends until you see cross-eyed 😉 We can eat lots of stacked food in the process 😉

  3. Ann

    My kids call parsnips “ghost carrots” lol! Whatever gets them to eat stuff that’s good for them, I’m down with it. I love that this gets made in the crockpot, which I really need to use more often.

  4. Alexis @ Hummusapien

    Mmmmm this would be unbelievable with that rustic, crusty bread you mentioned. I love that you included an apple for sweetness, too! Parsnips aren’t usually on my grocery list, but I may have to add them for next week 🙂

  5. Kelli @ The Corner Kitchen

    Parsnips just do not get the love they deserve. They’re AWESOME, and a million times better than carrots.

    Two of my favorite fall veggies in one soup….so excited and loving everything about this!! I’d happily trade you a batch of my freekeh soup for this 🙂

  6. Grace@ FoodFitnessFreshAir

    Parsnips are the one veggie I feel so-so about. Sometimes I really do love them, but other times, I could care less. I do always love butternut squash though, especially in its autumn soup form. I can imagine the carpenter-esque parsnip would hold strong here.

  7. Heather @ Kiss My Broccoli

    I’ve taken a solemn oath…placed one hand over my heart and the other over my crock pot…more soups will happen than the measly ONE that appeared last season. Consider this recipe added to my repertoire! Oh and snap, can I get a hell yeah for spelling that right on the first try?! 😉

  8. Linda Powell

    I love parsnips, my boyfriend does not! So making this and portioning it off into single portions for the freezer is the yummy plan! Thanks for this recipe Julia 🙂

    shared on g+

  9. Helen

    I’m making this for tonight- I’ve added a couple of birds eye chillies to spice it up further and any leftover soup will be added to a veggie gumbo tomorrow 🙂

  10. Five Island Girl

    Just made this, and eating it as I type up the comment 🙂 Very tasty, had it on high for 4 hours, (rather than 6 hours on low). Only had cumin in the pantry of the listed herbs, still tastes great. Topped it with pistachios, pine nuts and sesame seeds because we attempt to be grain free as much as possible. Really great/easy recipe, thanks so much!

    1. Julia Post author

      Oh good, I’m so glad you enjoy it!! Amazing how simple fresh food can taste so great and be comforting at the same time 🙂 Thanks so much for the feedback and hope you’re enjoying your week!

  11. Jen

    Just made this as I love parsnips and butternut squash. I also love crockpot cooking and this was super easy to put together. However, a bit bland for my tastebuds. Not sure what it needs; if I just need to amp up the spices or maybe try a few cloves of garlic next time. Maybe. Also, I topped it with a dollop of sour cream, which was a nice combination. Will definitely make again!

    1. Julia Post author

      So glad you made the soup! Yes, the flavor is pretty subtle. When I make soup in a crock pot, I often saute the onion first, but I didn’t this time around since I was following a recipe. I’d say for the next go-round, saute the onion, and maybe add some garlic and a dash of cinnamon. let me know how it turns out and thanks so much for the feedback!

  12. Hilda

    Wonderful soup! Going to make it again. But 10 min prep time?!? Who are you kidding? No way, not if you peel the squash. Took me at least 30 min just to do that. Next time I’ll bake it and add to the soup partway thru the cooking.


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