Melt butter with olive oil in a large Dutch oven over medium heat; add onion and next 4 ingredients, and sauté 20 minutes or until onion is caramel colored. Add squash and chicken broth. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring often, 10 minutes. Remove from heat; let stand 1 hour. If desired, cover and chill up to 2 days.
Process squash mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Pour mixture into a 6-qt. slow cooker. Stir in whipping cream, paprika, and cumin. Cover and cook on LOW 2 hours, stirring occasionally. Garnish, if desired.
*3 carrots, peeled and chopped, may be substituted.
**1 (3- to 4-lb.) butternut squash may be substituted. Preheat oven to 400°. Cut squash in half; remove seeds. Place squash, cut sides down, on a lightly greased aluminum foil-lined baking sheet. Bake at 400° for 45 minutes or until squash pulp is tender. Remove from oven. Let cool 20 minutes. Scoop out squash pulp, discarding shells. Note: For testing purposes only, we used McKenzie's Southland Microwaveable Butternut Squash.
I have made this a couple of times now. I generally buy fresh veggies and roast them first and I think it gives it more body. Spicing with the cumin is essential and I like adding a bit of heat with cayenne pepper. This is a nice soup on it's own or accompanied with sandwiches or salad.
Good with adjustments. As is, it is way under-spiced. I added 1 t. hungarian sweet paprika, 1 t. smoked spanish paprika, and 2 t. cumin. I also added ground red pepper until I got a nice gentle burn. Increased salt by 1/4 t. Otherwise, tasty. Definitely needs bread or croutons!
Very Good!!! Para aquellos que son de America del Sur, el parsnips es lo que los venezolanos llaman Apio, pero el Apio en USA es Celeri: tambien lo pueden conseguir con el nombre de White Carrot (Zanahoria Blanca). Para servir, el Chive fresco es mucho mejor.
I used fresh butternut squash and forgot to roast it first; but the soup still tasted great! I did use the slow cooker and added more paprika and cumin. Very nice with some low-fat sour cream and chives on top! A keeper.
Loved it!!!! I used this recipe for my cooking club and had one of my guests bring it for her appetizer. It was really delicious!!! Nice consistency, loads of flavor and just a delicious reheated. She forgot the garnish so we garnished with croutons, yum!. She thought it was a difficult recipe but I'm not sure why. Other rater's said it was easy. I would definitely recommend this soup for anyone...especially this holiday season!!! Enjoy:)
I thought this was delicious! Just the right combination of savory, sweet, and heat! I froze the left overs because there were only 3 of us for dinner. I used more squash and parsnips (One whole bag) than the recipe calle dfor and just alittle bit more broth--it was creamy and thick. I used an immersion blender which simplifies the puree step. Also, I didnt cook it for 2 hours on the stove---couldnt wait that long!
This recipe was delicious! Took it to a ladies luncheon and it was a huge hit--everyone wanted the recipe. I used the pre-cut butternut squash and roasted it before adding it to the soup. Recipe as is made a full crockpot. Seasonings were perfect and I will definitely make it again.
I love this soup! I used smoked sweet paprika (Chefshop.com) and threw in some chipotle chili powder (same source). Also doubled the cream. Lovely, soothing soup, perfect to sip from a coffee cup on a cold fall night.
Delicious! At a friend's suggestion, I left out the salt and used some Chinese chili garlic sauce to give it a little kick. I also omitted the cream. I made two batches as they suggested, and only did the crock pot step with one batch. I can't tell the difference in flavor at all. Not sure why that step is necessary but I will skip it from now on. Easy and delicious, and very filling.
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