It is that time of the year again for delicious fall recipes. Here is an article with a recipe for Butternut Squash-Parsnip Soup. This perfect fall slow cooker recipe is sure to delight anyone you make it for and can be paired with your favorite seafood entree’. Make sure to keep checking back for more delicious seafood side recipes.
Crock Pot Butternut Squash-Parsnip Soup
What You Will Need:
Two cups of chopped sweet onion (One lg onion)
Two cups of chopped parsnip (Three lg parsnips)
One and a half cups of chopped and peeled Granny Smith apple (One lg apple)
One quarter tsp of salt
One tsp of freshly ground black pepper
Three cups of water
Two cups of fat-free chicken broth
Three (Twelve ounce) packages of frozen butternut squash (thawed)
Two Tbsp of whipping cream
One-eighth tsp of paprika
One-eighth tsp of ground cumin
One half cup of light sour cream (optional)
Eight tsp of chopped fresh chives (optional)
What To Do:
First you will need to combine the water, sweet onion, apples, parsnip, salt, pepper, chicken broth, and squash, in a 5-quart electric slow cooker. Cover it and cook on LOW for six hours.
Next, put one-quarter of the squash mixture into a blender. Then, remove the center piece of blender lid (to help allow the steam to escape); secure the blender lid on blender. Now put a clean towel over opening in blender lid (to avoid splatters). Blend the mixture until it is smooth. Next, pour it into a large bowl and repeat the steps with the remaining squash mixture. Then stir in the whipping cream, cumin, and paprika. Lastly ladle your soup into individual bowls; top each serving with sour cream and chives, if desired. Enjoy!