Butternut Squash-Parsnip Soup

Name: Butternut Squash-Parsnip Soup
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 15
Cuisine: Global
Ingredients: 2 Tbsps butter; 1 kilograms packages frozen butternut squash, thawed; 15 servings Garnishes: sour cream, chopped fresh chives; 1 liters low-sodium fat-free chicken broth; 1 Granny Smith apple, peeled, cored, and chopped; 0 teaspoons ground cumin; 2 Tbsps olive oil; 0 teaspoons paprika; 3 parsnips, peeled and chopped; 1 teaspoon pepper; 2 teaspoons salt; 1 large sweet onion, chopped; 59 milliliters whipping cream

Butternut Squash-Parsnip Soup might be just the soup you are searching for. This recipe serves 15. One portion of this dish contains about 2g of protein, 11g of fat, and a total of 166 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of ground cumin, onion, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, primal, and vegetarian diet. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 2 hours and 45 minutes.

Instructions

Melt butter with olive oil in a large Dutch oven over medium heat; add onion and next 4 ingredients, and saut 20 minutes or until onion is caramel colored.

Ingredients you will need

Olive Oil

Caramel

Butter

Onion

Equipment you will use

Dutch Oven

Add squash and chicken broth. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring often, 10 minutes.

Ingredients you will need

Chicken Broth

Squash

Remove from heat; let stand 1 hour. If desired, cover and chill up to 2 days.

Process squash mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides.

Ingredients you will need

Squash

Equipment you will use

Food Processor

Blender

Pour mixture into a 6-qt. slow cooker. Stir in whipping cream, paprika, and cumin. Cover and cook on LOW 2 hours, stirring occasionally.

Ingredients you will need

Whipping Cream

Paprika

Cumin

Equipment you will use

Slow Cooker

Garnish, if desired.

*3 carrots, peeled and chopped, may be substituted.

Ingredients you will need

Carrot

**1 (3- to 4-lb.) butternut squash may be substituted. Preheat oven to 40

Ingredients you will need

Butternut Squash

Equipment you will use

Oven

Cut squash in half; remove seeds.

Ingredients you will need

Squash

Seeds

Place squash, cut sides down, on a lightly greased aluminum foil-lined baking sheet.

Ingredients you will need

Squash

Equipment you will use

Aluminum Foil

Baking Sheet

Bake at 400 for 45 minutes or until squash pulp is tender.

Ingredients you will need

Squash

Equipment you will use

Oven

Remove from oven.

Equipment you will use

Oven

Let cool 20 minutes. Scoop out squash pulp, discarding shells. Note: For testing purposes only, we used McKenzie's Southland Microwaveable Butternut Squash.

Ingredients you will need

Squash

Pasta Shells