Butternut squash and Parsnip soup

Photo by Laurie S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

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 pre cut butternut squash**

  • 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

Directions

1. Melt butter with olive oil in a large Dutch oven over medium heat; add onion and next 4 ingredients, and sauté 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 carrots, peeled and chopped, may be substituted. **1 (3- to 4-lb.) butternut squash may be substituted. Preheat oven to 400°. Cut squash in half; remove seeds. Place squash, cut sides down, on a lightly greased aluminum foil-lined baking sheet. Bake at 400° for 45 minutes or until squash pulp is tender. Remove from oven. Let cool 20 minutes. Scoop out squash pulp, discarding shells.

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