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
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Steps
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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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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