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 cups chopped sweet onion (1 large); 2 cups chopped parsnip (3 large); 1 1/2 cups chopped peeled Granny Smith apple (about 1 large); 1/4 teaspoon salt; 1 teaspoon freshly ground black pepper; 3 cups water; 2 cups fat-free, lower-sodium chicken broth; 3 (12-ounce) packages frozen butternut squash, thawed; 2 tablespoons whipping cream; 1/8 teaspoon paprika; 1/8 teaspoon ground cumin; 1/2 cup light sour cream (optional); 8 teaspoons chopped fresh chives (optional)

Servings: persons

2 cups chopped sweet onion (1 large)
2 cups chopped parsnip (3 large)
1 1/2 cups chopped peeled Granny Smith apple (about 1 large)
1/4 teaspoon salt
1 teaspoon freshly ground black pepper
3 cups water
2 cups fat-free, lower-sodium chicken broth
3 (12-ounce) packages frozen butternut squash, thawed
2 tablespoons whipping cream
1/8 teaspoon paprika
1/8 teaspoon ground cumin
1/2 cup light sour cream (optional)
8 teaspoons chopped fresh chives (optional)

1
Combine first 8 ingredients in a 5-quart electric slow cooker. Cover and cook on LOW for 6 hours.
2
Place one-fourth of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Stir in whipping cream, paprika, and cumin. Ladle soup into bowls; top each serving with sour cream and chives, if desired.
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916

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 cups chopped sweet onion (1 large), 2 cups chopped parsnip (3 large), 1 1/2 cups chopped peeled Granny Smith apple (about 1 large), 1/4 teaspoon salt, 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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