Butternut Squash-Parsnip Soup

Name: Butternut Squash-Parsnip Soup
Yield: 8 servings (serving size: 1 1/2 cups soup)
Ingredients: 2 cups chopped sweet onion (1 large); 2 cups chopped parsnip (3 large); 1 ½ cups chopped peeled Granny Smith apple (about 1 large); ¼ 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; ⅛ teaspoon paprika; ⅛ teaspoon ground cumin; ½ cup light sour cream (optional); 8 teaspoons chopped fresh chives (optional)

5 Ratings
4 Reviews

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.

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary

Yield:

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

Nutrition Info

Directions

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

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Step 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.

Chef's Notes

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.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

Per Serving:

132 calories; fat 1.5g; saturated fat 0.8g; mono fat 0.4g; poly fat 0.1g; protein 3.7g; carbohydrates 29.7g; fiber 4g; cholesterol 4mg; iron 1.4mg; sodium 228mg; calcium 60mg.

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newatthis

03/16/2014

This has been a solid hit at my house. Somehow there's a slight kick to it -- it tastes mildly spicy. Easy and delicious.

HollyMcGarry

10/31/2013

We love this soup and make it all the time. I love the earthy quality that the parsnips bring to it. We serve it with garlic bread.

jsantiii

04/22/2013

Bland. Needed something, I'm not sure what.

Carmennh

01/19/2013

This was terrible. The onion in the recipe totally overpowered the soup. We had to throw away the whole pot after the first night. I would try it again without onion (which clashes anyway, I should've trusted my instincts) or try caramelizing it first.

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Butternut Squash-Parsnip Soup

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Source

Nutrition Facts

Reviews (4)

All Reviews for Butternut Squash-Parsnip Soup

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Butternut Squash-Parsnip Soup

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Source

Nutrition Facts

Reviews (4)

All Reviews for Butternut Squash-Parsnip Soup