Butternut Squash-Parsnip Soup Recipe

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Ingredients

Count

Nutrition

134

Calories

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Ingredients:

Serving

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 tsp salt
1 tsp freshly ground black pepper
3 cups water
2 cups fat-free , lower-sodium chicken broth
3 (12-oz) packages frozen butternut squash, thawed
2 tbsp whipping cream
1/8 tsp paprika
1/8 tsp ground cumin
1/2 cup light sour cream (optional)
8 tsp chopped fresh chives (optional)

Directions:

Combine first 8 ingredients in a 5-quart electric slow cooker. Cover and cook on LOW for 6 hours.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	133.84 Kcal (560 kJ)
Calories from fat	24.97 Kcal
		% Daily Value*
Total Fat	2.77g	4%
Cholesterol	9.19mg	3%
Sodium	214.21mg	9%
Potassium	435.25mg	9%
Total Carbs	20.99g	7%
Sugars	10.6g	42%
Dietary Fiber	3.37g	13%
Protein	7.86g	16%
Vitamin C	12.8mg	21%
Iron	1.7mg	10%
Calcium	109.5mg	11%

Amount Per 100 g
Calories	42.36 Kcal (177 kJ)
Calories from fat	7.9 Kcal
		% Daily Value*
Total Fat	0.88g	4%
Cholesterol	2.91mg	3%
Sodium	67.8mg	9%
Potassium	137.76mg	9%
Total Carbs	6.64g	7%
Sugars	3.36g	42%
Dietary Fiber	1.07g	13%
Protein	2.49g	16%
Vitamin C	4.1mg	21%
Iron	0.5mg	10%
Calcium	34.7mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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