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Slow-Cooker Butternut Squash-Parsnip Soup

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By Betty Crocker Kitchens
Updated Apr 17, 2014
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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
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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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