Butternut Squash-Parsnip Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 1 |
|
Ingredients:
1 (3- to 4-pound) butternut squash |
1 granny smith apple, peeled, cored, and quartered |
2 tablespoons butter |
2 tablespoons olive oil |
1 large sweet onion, chopped |
3 parsnips, peeled and chopped |
1 1/2 teaspoons salt |
1 teaspoon pepper |
5 cups low-sodium fat-free chicken broth |
1/4 cup whipping cream |
1/8 teaspoon paprika |
1/8 teaspoon ground cumin |
garnishes: sour cream, paprika |
Directions:
1. Cut squash in half; remove seeds. Place squash, cut sides down, and apples on a lightly greased aluminum foil-lined baking sheet.
2. Bake at 400° for 45 minutes or until squash pulp is tender. Remove from oven; cool. Scoop out squash pulp, discarding shells.
3. Melt butter in olive oil in a large Dutch oven over medium heat; add onion and next 3 ingredients, and sauté 20 minutes or until onion is caramel colored. Add squash, apple quarters, and chicken broth, and bring to a boil. Reduce heat to medium, and simmer, stirring often, 10 minutes. Remove from heat; cool.
4. Process squash mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Return to Dutch oven. Stir in whipping cream, paprika, and cumin, and simmer 5 to 10 minutes or until heated. Garnish, if desired.
5. *3 (12-ounce) packages frozen butternut squash, thawed, may be substituted. For testing purposes only, we used McKenzie's Southland Microwaveable Butternut Squash.
6. **3 carrots, peeled and chopped, may be substituted.
|
|