Oxmoor House
Yield
8 servings (serving size: 1 1/2 cups 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.

How to Make It

Step 1

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

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.

Cooking Light Slow Cooker Tonight

Ratings & Reviews

newatthis's Review

Sey1234
March 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's Review

newatthis
October 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's Review

HollyMcGarry
April 22, 2013
Bland. Needed something, I'm not sure what.

Carmennh's Review

jsantiii
January 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.

Sey1234's Review

Carmennh
November 01, 2012
N/A