Butternut Squash-Parsnip Soup

Butternut Squash-Parsnip Soup
Butternut Squash-Parsnip Soup might be just the soup you are searching for. One portion of this dish contains approximately 3g of protein, 2g of fat, and a total of 125 calories. This recipe serves 8. From preparation to the plate, this recipe takes around 45 minutes. Autumn will be even more special with this recipe. If you have pepper, butternut squash, lower-sodium chicken broth, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and primal diet.

Instructions

1
Combine first 8 ingredients in a 5-quart electric slow cooker. Cover and cook on LOW for 6 hours.
Equipment you will use
Slow CookerSlow Cooker
2
Place one-fourth of squash mixture in a blender.
Ingredients you will need
SquashSquash
Equipment you will use
BlenderBlender
3
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
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BlenderBlender
4
Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
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BlenderBlender
5
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.
Ingredients you will need
Whipping CreamWhipping Cream
Sour CreamSour Cream
PaprikaPaprika
ChivesChives
SquashSquash
CuminCumin
SoupSoup
Equipment you will use
BowlBowl
LadleLadle
DifficultyHard
Ready In45 m.
Servings8
Health Score47
Dish TypesSoup
OccasionsFallWinter
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