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
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.