Menu

Slow-Cooker Butternut Squash-Parsnip Soup

  • Save Recipe
Slow-Cooker Butternut Squash-Parsnip Soup
  • Prep 25 min
  • Total 6 hr 25 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Come home to a delicious soup filled with Progresso™ chicken broth, squash and parsnips - a hearty slow-cooked dinner.
Updated Apr 17, 2014

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
Make With
Progresso Broth

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.

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.
© 2022 ®/TM General Mills All Rights Reserved