Butternut Squash-Parsnip Soup
Oxmoor House
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
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Cooking Light Slow Cooker Tonight
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HollyMcGarry's Review
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
Bland. Needed something, I'm not sure what.
Carmennh's Review
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
N/A
newatthis's Review