Butternut Squash-Parsnip Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
2 cups chopped sweet onion (1 large) |
2 cups chopped parsnip (3 large) |
1 1/2 cups chopped peeled granny smith apple (about 1 large) |
1/4 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 |
1/8 teaspoon paprika |
1/8 teaspoon ground cumin |
1/2 cup light sour cream (optional) |
8 teaspoons chopped fresh chives (optional) |
Directions:
1. Combine first 8 ingredients in a 5-quart electric slow cooker. Cover and cook on LOW for 6 hours.
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.
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