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Slow-Cooker Butternut Squash-Parsnip Soup

Slow-Cooker Butternut Squash-Parsnip Soup
  • Prep 25 min
  • Total 6 hr 25 min
  • Servings 8
Come home to a delicious soup filled with Progresso™ chicken broth, squash and parsnips - a hearty slow-cooked dinner.
Updated April 17, 2014
Make With
Make With
Progresso Broth

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

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 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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