Come home to a delicious soup filled with Progresso™ chicken broth, squash and parsnips - a hearty slow-cooked dinner.
Slow-Cooker Butternut Squash-Parsnip Soup
- Prep Time 25 min
- Total 6 hr 25 min
- Servings 8
- Ingredients 13
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
Make With
Progresso Broth
Instructions
-
Step1Spray 5-quart slow cooker with cooking spray. In slow cooker, stir together onions, parsnips, apple, salt, pepper, water, broth and squash.
-
Step2Cover; cook on Low heat setting 6 hours.
-
Step3In blender, place one-fourth of squash mixture. Cover; blend on high speed until smooth. Pour into large bowl; cover to keep warm. Repeat with remaining squash mixture. Stir whipping cream, paprika and cumin into soup. Top individual servings with sour cream and chives.
Nutrition
150
Calories
2g
Total Fat
4g
Protein
32g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 150
- Total Fat
- 2g
- 0%
- Saturated Fat
- 1g
- 0%
- Sodium
- 100mg
- 0%
- Total Carbohydrate
- 32g
- 0%
- Dietary Fiber
- 4g
- 0%
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 1/2 Starch; 1/2 Vegetable; 1/2 Fat;Carbohydrate Choice
1 1/2
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