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Slow-Cooker Butternut Squash-Parsnip Soup

Come home to a delicious soup filled with Progresso™ chicken broth, squash and parsnips - a hearty slow-cooked dinner.

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  • Prep Time 25 min
  • Total Time 6 hr 25 min
  • Servings 8

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Spray 5-quart slow cooker with cooking spray. In slow cooker, stir together onions, parsnips, apple, salt, pepper, water, broth and squash.
  • 2 Cover; cook on Low heat setting 6 hours.
  • 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.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
,
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1g,
1%
),
Sodium
100mg
100%;
Total Carbohydrate
32g
32%
(Dietary Fiber
4g
4%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Starch; 1/2 Vegetable; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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