Butternut Squash-Parsnip Soup

By gvcathy

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)

Preparation

Step 1

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.

132 cal/1.5g fat/3.7g protein/29.7g carb/4g fiber/228mg sodium per serving (about 1-1/2 cups)