Butternut Squash-Parsnip Soup



  • 2 C. chopped sweet onion (1 large)
  • 2 C. chopped parsnip (3 large)
  • 1 1/2 C. chopped peeled Granny Smith apple (about 1 large)
  • 1/4 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 3 C. water
  • 2 C. fat-free, lower-sodium chicken broth
  • 3 (12 oz) packages frozen butternut squash, thawed
  • 2 T. whipping cream
  • 1/8 tsp. paprika
  • 1/8 tsp. ground cumin
  • 1/2 C. light sour cream (optional)
  • 8 tsp. chopped fresh chives (optional)


  1. Combine first 8 ingredients in a 5-quart electric slow cooker.
  2. Cover and cook on LOW for 6 hours.
  3. Place one-fourth of squash mixture in a blender.
  4. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
  5. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl.
  6. Repeat procedure with remaining squash mixture.
  7. Stir in whipping cream, paprika, and cumin.
  8. Ladle soup into bowls; top each serving with sour cream and chives, if desired.

This Butternut Squash-Parsnip Soup is simple, savory and extremely soothing on a cold winter night. Delicious vegetarian soup recipe featuring ForYou® brand parsnips.