Gingered Summer Squash & Parsnip Bisque

Gingered Summer Squash & Parsnip Bisque from | Gluten free, dairy free, allergy friendly, AIP and paleo.

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  • 5 cups / 1182 ml chicken broth
  • 1 lb / 454 g summer squash
  • 1 lb / 454 g parsnips
  • 1 medium yellow onion
  • 4 cloves garlic
  • 11 1/2 tsp ground ginger or galangal powder, to taste (see notes)
  • 1 tsp / 5 g fine sea salt
  • 1 cup / 240 ml coconut milk


PREP: Choose a saucepan or dutch oven large enough to fit all the ingredients. I usually make a double batch of this in my 6.5 quart dutch oven, so you’ll want something close to about a 4 quart saucepan here. Pop your pan onto the stove top, pour in the chicken broth and set it to a medium high heat while you prep your vegetables. Don’t bother peeling the summer squash, just cut off and discard the ends, then slice them into about 1/4 inch / 6 mm thick pieces (it’s easiest if you cut them lengthwise first, to stop them rolling around on the chopping board). Peel the parsnips, then chop them the same way. Peel and chop the onion into half moon slices, then smash and peel the garlic cloves.

SIMMER: Add all the vegetables to the chicken broth, then add the ginger (see notes) and salt, too. Bring the pan to an even simmer, then lower the heat a little and cook until the parsnips are fork tender, about 30 minutes.

BLEND: Use an immersion blender to puree the soup to an almost smooth consistency right in the pan. You might need to transfer the pan off the heat to do this, but the easiest thing to do is to turn off the heat and then whiz the soup with the hand held blender right on the stovetop! Add the coconut milk to the pan and blend again until smooth. Taste and add any extra ginger or salt, as needed. Simmer the bisque for another 10 minutes to warm through once again before serving.

SERVE: You can serve this bisque hot or chilled. If I’m going to serve it chilled, I’ll cool and refrigerate it, then transfer it to a high powered blender (in two or more batches, depending on the size of your pitcher) and blitz it on high to get it super smooth. It will thicken when chilled, so you may want to add a little extra broth to thin it to your preferred consistency.



I love ground ginger and prefer to use the full amount for a little kick. If you like things a little spicy, some galangal powder instead of the ginger will give it a little more bite! If you want the ginger to be a little more subtle or aren’t sure how spicy you want the bisque to turn out, I’d suggest adding 1/2 a tsp of ground ginger before simmering, then tasting and adjusting as needed.