Butternut Squash-Parsnip Soup

Butternut Squash-Parsnip Soup
Photo by Beth Dreiling Hontzas

Ingredients

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

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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Variations on Butternut Squash-Parsnip Soup

  • Butternut Squash-Parsnip Soup
    • 2 tablespoons butter
    • Garnishes: sour cream, paprika
    • 5 cups low-sodium fat-free chicken broth
    • 3 parsnips, peeled and chopped**
    • +8 other ingredients


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