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Slow-Cooker Butternut Squash-Parsnip Soup
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Prep Time:
25 minutes
Total Time:
6 hours 25 minutes
Delicious slow-cooked chicken broth soup with squash and parsnips - the perfect hearty meal to come home to.
Ingredients:
  • 2 cups chopped sweet onions (2 large)
  • 2 cups chopped peeled parsnips (3 large)
  • 1 1/2 cups chopped peeled Granny Smith apple (about 1 large)
  • 1/4 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 3 cups water
  • 2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 3 packages (12 oz each) frozen butternut squash, thawed
  • 2 tablespoons whipping cream
  • 1/8 teaspoon paprika
  • 1/8 teaspoon ground cumin
  • 1/2 cup reduced-fat sour cream
  • 8 teaspoons chopped fresh chives
Instructions:
  • Prepare the 5-quart slow cooker by spraying it with cooking spray. Combine onions, parsnips, apple, salt, pepper, water, broth, and squash in the slow cooker.
  • Gently cover and simmer on low heat for 6 hours.
  • Place one-fourth of the squash mixture in a blender and blend on high speed until smooth. Pour the blended mixture into a large bowl to keep warm. Repeat with the remaining squash mixture. Stir in the whipping cream, paprika, and cumin. Serve the soup topped with sour cream and chives.

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