I have never made this without receiving rave reviews from my guests and family. You can be creative with toppings but sour cream does add nicely to the soup. There are several versions of this recipe on Southern Living.com but using the version with fresh (not frozen) squash is best. An immersion tool does save time.
Butternut Squash-Parsnip Soup
Yield: Makes about 6 servings (serving size: about 1 cup)
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Bake: 45 Minutes
- 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
- 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.
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