Butternut Squash-Parsnip Soup

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large sweet onion, chopped
• 3 parsnips, peeled and chopped*
• 1 Granny Smith apple, peeled, cored, and chopped
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 3 (12-oz.) packages frozen butternut squash, thawed**
• 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, chopped fresh chives

Preparation

1. 1. Melt butter with olive oil in a large Dutch oven over medium heat; add onion and next 4 ingredients, and sauté 20 minutes or until onion is caramel colored. Add squash and chicken broth. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring often, 10 minutes. Remove from heat; let stand 1 hour. If desired, cover and chill up to 2 days.
2. 2. Process squash mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Pour mixture into a 6-qt. slow cooker. Stir in whipping cream, paprika, and cumin. Cover and cook on LOW 2 hours, stirring occasionally. Garnish, if desired.
3. *3 carrots, peeled and chopped, may be substituted.
4. **1 (3- to 4-lb.) butternut squash may be substituted. Preheat oven to 400°. Cut squash in half; remove seeds. Place squash, cut sides down, on a lightly greased aluminum foil-lined baking sheet. Bake at 400° for 45 minutes or until squash pulp is tender. Remove from oven. Let cool 20 minutes. Scoop out squash pulp, discarding shells. Note: For testing purposes only, we used McKenzie's Southland Microwaveable Butternut Squash.