Site Navigation

Butternut Squash-Parsnip Soup

This soup is simple, savory and extremely soothing on a night when you’re craving warmth and comfort food.

Butternut Squash-Parsnip Soup

Rating:
Share it!
By: My Recipes
Servings
8
Prep Time
15 MInutes
Cook Time
6 Hours (Low)

Ingredients

  • 2 Cup Onion
  • 2 Cups Chopped Parsnip
  • 1 1/2 Cups Chopped Apple
  • 1/4 tsp Sea Salt
  • 1 tsp Pepper
  • 3 Cups Water
  • 2 Cups Chicken Broth
  • 3 Frozen Butternut Squash
  • 2 Tbsp Whipping Cream
  • 1/8 tsp Paprika
  • 1/8 tsp Ground Cumin
  • 1/2 Cup Sour Cream
  • 8 tsp Fresh Chives

Instructions

Instructions

  1. Combine first 8 ingredients in a 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.

  3. Stir in whipping cream, paprika, and cumin. Ladle soup into bowls; top each serving with sour cream and chives, if desired.

Share it!