Butternut Squash-Parsnip Soup Recipe

Name: Butternut Squash-Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 1 large sweet onion, chopped; 3 parsnips, peeled and chopped*; 1 Granny Smith apple, peeled, cored, and chopped; 1 1/2 teaspoons salt; 1 teaspoon pepper; 3 (12-oz.) packages frozen butternut squash, thawed**; 5 cups low-sodium fat-free chicken broth; 1/4 cup whipping cream; 1/8 teaspoon paprika; 1/8 teaspoon ground cumin; Garnishes: sour cream, chopped fresh chives

Servings: persons

2 tablespoons butter
2 tablespoons olive oil
1 large sweet onion, chopped
3 parsnips, peeled and chopped*
1 Granny Smith apple, peeled, cored, and chopped
1 1/2 teaspoons salt
1 teaspoon pepper
3 (12-oz.) packages frozen butternut squash, thawed**
5 cups low-sodium fat-free chicken broth
1/4 cup whipping cream
1/8 teaspoon paprika
1/8 teaspoon ground cumin
Garnishes: sour cream, chopped fresh chives

1
Melt butter with olive oil in a large Dutch oven over medium heat; add onion and next 4 ingredients, and saute 20 minutes or until onion is caramel colored. Add squash and chicken broth. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring often, 10 minutes. Remove from heat; let stand 1 hour. If desired, cover and chill up to 2 days.
2
Process squash mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Pour mixture into a 6-qt. slow cooker. Stir in whipping cream, paprika, and cumin. Cover and cook on LOW 2 hours, stirring occasionally. Garnish, if desired.
3
*3 carrots, peeled and chopped, may be substituted.
4
**1 (3- to 4-lb.) butternut squash may be substituted. Preheat oven to 400u00b0. Cut squash in half; remove seeds. Place squash, cut sides down, on a lightly greased aluminum foil-lined baking sheet. Bake at 400u00b0 for 45 minutes or until squash pulp is tender. Remove from oven. Let cool 20 minutes. Scoop out squash pulp, discarding shells. Note: For testing purposes only, we used McKenzie's Southland Microwaveable Butternut Squash.

1225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons butter, 2 tablespoons olive oil, 1 large sweet onion, chopped, 3 parsnips, peeled and chopped*, and more.

Yes, Butternut Squash-Parsnip Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash-Parsnip Soup

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