Butternut Squash-Parsnip Soup

Butternut Squash-Parsnip SoupRecipe

Oxmoor House

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.


8 servings (serving size: 1 1/2 cups soup)

Recipe from

Oxmoor House

Nutritional 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


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)


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.


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