Crock Pot Butternut Squash and Parsnip Soup

Name: Crock Pot Butternut Squash and Parsnip Soup
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 4 Servings
Ingredients: 1 large yellow onion; 2 parsnips; 1 cups small butternut squash; 1 fugi apple; 2 cups low sodium vegetable broth; ½ teaspoon ground coriander; ½ teaspoon ground cumin; ¼ teaspoon dried thyme; 1/8 teaspoon ground sage; ½ teaspoon salt; Plain yogurt for serving

User Reviews

4.8

75 reviews

Excellent

Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings
4 Servings
Calories
156 kcal
Course
Soup
Cuisine
American

Crock Pot Butternut Squash and Parsnip Soup

Tyler Espinosa

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Crock Pot Butternut Squash and Parsnip Soup is a light yet comforting meal or side dish perfect for fall and winter.

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Ingredients

Servings

1 large yellow onion chopped
2 parsnips peeled and chopped
1 cups small butternut squash peeled, seeded and chopped into small squares (about 5 )
1 fugi apple peeled and chopped
2 cups low sodium vegetable broth
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon dried thyme
1/8 teaspoon ground sage
½ teaspoon salt
Plain yogurt for serving

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Instructions

Add all ingredients to a crock pot and cook on low for 6 hours.
Once vegetables are cooked, add the soup to a blender (in batches) and blend until smooth.
Serve with plain yogurt and rustic, crusty bread.