Butternut Squash-Parsnip Soup

Southern Living
Makes about 6 servings (serving size: about 1 cup)


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1 (3- to 4-pound) butternut squash*
1 Granny Smith apple, peeled, cored, and quartered
2 tablespoons butter
2 tablespoons olive oil
1 large sweet onion, chopped
3 parsnips, peeled and chopped**
1 1/2 teaspoons salt
1 teaspoon pepper
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, paprika


Prep: 15 Minutes
Bake: 45 Minutes
Cook: 40 Minutes

Cut squash in half; remove seeds. Place squash, cut sides down, and apples on a lightly greased aluminum foil-lined baking sheet.

Bake at 400° for 45 minutes or until squash pulp is tender. Remove from oven; cool. Scoop out squash pulp, discarding shells.

Melt butter in olive oil in a large Dutch oven over medium heat; add onion and next 3 ingredients, and sauté 20 minutes or until onion is caramel colored. Add squash, apple quarters, and chicken broth, and bring to a boil. Reduce heat to medium, and simmer, stirring often, 10 minutes. Remove from heat; cool.

Process squash mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Return to Dutch oven. Stir in whipping cream, paprika, and cumin, and simmer 5 to 10 minutes or until heated. Garnish, if desired.

*3 (12-ounce) packages frozen butternut squash, thawed, may be substituted. For testing purposes only, we used McKenzie's Southland Microwaveable Butternut Squash.

**3 carrots, peeled and chopped, may be substituted.

Created date

January 2005