Butternut Squash-Parsnip Soup

Ingredients

• 1 Granny Smith apple, peeled, cored, and chopped
• 1 teaspoon pepper
• 3 parsnips, peeled and chopped*
• 2 tablespoons butter
• 1 ½ teaspoons salt
• Garnishes: sour cream, chopped fresh chives
• ¹/₈ teaspoon ground cumin
• + 6 more ingredients
• • 5 cups low-sodium fat-free chicken broth
  • ¼ cup whipping cream
  • ¹/₈ teaspoon paprika
  • 1 large sweet onion, chopped
  • 2 tablespoons olive oil
  • 3 (12-oz.) packages frozen butternut squash, thawed**

1. Melt butter with olive oil in a large Dutch oven over medium heat; add onion and next 4 ingredients, and sauté 20 minutes or until onion is caramel colored. Add squash and chicken broth. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring often, 10 minutes. Remov...

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