Butternut Squash-Parsnip Soup

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

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Recipe Time

Cook Time:
Prep Time:
Bake: 45 Minutes


Ingredients

  • 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

Preparation

  1. Cut squash in half; remove seeds. Place squash, cut sides down, and apples on a lightly greased aluminum foil-lined baking sheet.
  2. Bake at 400° for 45 minutes or until squash pulp is tender. Remove from oven; cool. Scoop out squash pulp, discarding shells.
  3. 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.
  4. 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.
  5. *3 (12-ounce) packages frozen butternut squash, thawed, may be substituted. For testing purposes only, we used McKenzie's Southland Microwaveable Butternut Squash.
  6. **3 carrots, peeled and chopped, may be substituted.
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