Noshing With Netta: Butternut Squash, Parsnip, Apple Soup

Hi, I’m Netta and I really like cooking. I started when I was 4 years old. During the pandemic, I created Noshing with Netta, a YouTube channel where I show viewers how to cook gluten-free and dairy-free recipes that everyone will enjoy. Because of my disabilities, I created some ways to use the kitchen more effectively and share these ideas on my channel.

This month I am sharing my Butternut Squash, Parsnip and Apple Soup recipe that is good for the fall and winter. It freezes well. I make a lot so I can give to others if they are sick.

What I love about this recipe is the sweetness of the butternut squash and apple, and how smooth it is. Even my brother Aaron likes this soup! I love chopping the squash. This recipe is unique because it includes cashews and coconut milk, which makes it creamy while being dairy free. I also use parsnip and curry powder that has a little toastedness to it and adds a fragrance. Check out the video below, where you can subscribe to my channel and share with others.

I love the soup. It is Netta-tastic!

Creamy Curried Butternut Squash, Parsnip, Apple Soup

3 tablespoons olive oil

1 large onion, peeled and chopped

1 cup raw cashews

3 cloves garlic, chopped

1 large or 2 medium parsnips, peeled and shredded

2 large apples, peeled and shredded

1 large butternut squash (about 2 pounds), sliced in half, seeds removed, baked, peeled and chopped (you can also use frozen butternut squash)

5 cups vegetable stock (homemade or store bought)

3 teaspoons curry powder (I use Penzey’s Now Curry)

1-2 teaspoons Kosher salt (to taste)

1 teaspoon ground black pepper (I use Penzey’s California Pepper)

1 1/2 teaspoon crushed red pepper flakes

1 cup coconut milk (I use Aroy-D)


1. Place oil into large soup pot and add the onions and parnsips.  Set over medium-high heat until onions and parsnips begin to soften.

2. Add the cashews and stir they have slightly browned, about 3 minutes.

3. Stir in the garlic and cook for 30 seconds.

4. Add the squash, shredded apple, broth, curry powder, and stir together.

5. Season to taste with salt, pepper, and red pepper flakes, and bring the soup to a boil.

6. Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes.

7. Add the coconut milk and using an immersion blender purée soup until smooth. (You can also use a stand blender or food processor.)

8. Cook over low heat, covered, until slightly thickened for 10-15 minutes.

9. If soup is too thick, thin it with vegetable broth or water.

10. Serve immediately or refrigerate or freeze until later use.