Butternut Squash-Parsnip Soup

Southern Living
Butternut Squash-Parsnip SoupRecipe
Photo: Beth Dreiling Hontzas; Styling: Scott Martin
To serve 12, make two batches of soup instead of doubling the recipe.
Makes about 6 cups


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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


Prep: 15 Minutes
Cook: 2 Hours, 30 Minutes
Stand: 1 Hours

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. Note: For testing purposes only, we used McKenzie's Southland Microwaveable Butternut Squash.

Created date

December 2008