ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Butternut Squash-Parsnip Soup

Oxmoor House

Yield 8 servings (serving size: 1 1/2 cups soup)
This soup is simple, savory and extremely soothing on a cold winter night. To serve twelve to sixteen, make two batches of soup instead of doubling the recipe.

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)

Nutrition Information

  • calories 132
  • caloriesfromfat 0.0 %
  • fat 1.5 g
  • satfat 0.8 g
  • monofat 0.4 g
  • polyfat 0.1 g
  • protein 3.7 g
  • carbohydrate 29.7 g
  • fiber 4 g
  • cholesterol 4 mg
  • iron 1.4 mg
  • sodium 228 mg
  • calcium 60 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Slow Cooker Tonight