Butternut Squash-Parsnip 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.

Yield: 8 servings (serving size: 1 1/2 cups soup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 132
  • Calories from fat: 0.0%
  • Fat: 1.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.7g
  • Carbohydrate: 29.7g
  • Fiber: 4g
  • Cholesterol: 4mg
  • Iron: 1.4mg
  • Sodium: 228mg
  • Calcium: 60mg

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)

Preparation

  1. 1. Combine first 8 ingredients in a 5-quart electric slow cooker. Cover and cook on LOW for 6 hours.
  2. 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.
Note:

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.

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