Cookin' with Chef Kyle Williams

Soup’s on! And it’s as heavenly as it is healthy.

January 2021


When sweet, silky butternut squash and earthy, nutty parsnips simmer away in a vegetable broth flavored with savory herbs and mild yellow curry … You’ll be bowled over.  

MAKES 1 1/2 gallon


  • 1 cup carrot, peeled and diced
  • 1 cup onion, peeled and diced
  • 1 cup celery, diced
  • 1 small butternut squash, peeled, seeded and diced
  • 2 cups parsnip, peeled and diced
  • 3 garlic cloves, peeled and minced
  • 2 tablespoons fresh thyme, chopped 
  • 2 tablespoons rosemary, chopped
  • 2 teaspoons mild yellow curry, ground
  • 1 gallon vegetable stock or water
  • 2 tablespoons extra virgin olive oil
  • 1 bay leaf
  • Salt and pepper, to taste


  1. In a large pot on high heat, begin by sautéing the onions in oil for 3 minutes.
  2. Add the rest of the vegetables and sauté for 5-8 minutes.
  3. Add liquid and seasonings. Taste.
  4. Reduce heat and bring to a simmer, then cover with a lid.
  5. Allow to simmer for 1-2 hours. Stir occasionally.  
  6. Remove the lid and taste. Add more seasonings if needed.
  7. Serve in bowls and garnish. 


  • Avocado, cubed
  • Fresh parsley, chopped


This soup is vegan, gluten-free and makes a great post-holiday detox. Have a slow cooker crockpot? If you want to use it, just let the soup simmer all day or overnight.

From the kitchen of Chef Kyle Williams.

Bon appétit!

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