Butternut Squash-Parsnip Soup |
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Prep Time: 15 Minutes Cook Time: 150 Minutes |
Ready In: 165 Minutes Servings: 1 |
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To serve 12, make two batches of soup instead of doubling the recipe. Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
1 large sweet onion, chopped |
3 parsnips, peeled and chopped |
1 granny smith apple, peeled, cored, and chopped |
1 1/2 teaspoons salt |
1 teaspoon pepper |
3 (12-oz.) packages frozen butternut squash, thawed |
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, chopped fresh chives |
Directions:
1. 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.
2. 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. *3 carrots, peeled and chopped, may be substituted.
4. **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.
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