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Slow-Cooker Butternut Squash-Parsnip Soup

Slow-Cooker Butternut Squash-Parsnip Soup

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By Betty Crocker Kitchens

Updated Apr 17, 2014

Slow-Cooker Butternut Squash-Parsnip Soup

Slow-Cooker Butternut Squash-Parsnip Soup

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Prep Time 25 min
Total 6 hr 25 min
Servings 8
Ingredients 13

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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

Step
1

Spray 5-quart slow cooker with cooking spray. In slow cooker, stir together onions, parsnips, apple, salt, pepper, water, broth and squash.
Step
2

Cover; cook on Low heat setting 6 hours.
Step
3

In 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

*Percent Daily Values are based on a 2,000 calorie diet.

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