Butternut Squash-Parsnip Soup

Rating: 3 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
8 servings (serving size: 1 1/2 cups soup)
Nutrition Info
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Ingredients

Directions

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

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  • 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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