Crock Pot Butternut Squash and Parsnip Soup
User Reviews
4.8
Crock Pot Butternut Squash and Parsnip Soup
Description
This soup begins with large pieces of butternut squash, parsnip, onion, and apple combined in a crock pot along with a vegetable broth and a blend of gentle warming spices. Cooking on low for six hours gradually softens the ingredients and allows their flavors to meld. Afterward, the soup is blended until smooth, providing a velvety texture and easy digestion. The inclusion of apple adds subtle sweetness to balance the earthiness of the root vegetables.
The choice to finish the dish with plain yogurt lends a creamy tang that contrasts nicely with the spiced soup and adds a cooling layer. This soup is suitable as a light lunch or starter during cooler seasons or when a soothing dish is desired. It serves well with crusty bread alongside.
Ingredients
- 1 yellow onion chopped, large
- 2 parsnip peeled and chopped
- 1 cups butternut squash peeled, seeded and chopped into small squares (about 5, small
- 1 apple peeled and chopped, fugi variety
- 2 cups vegetable broth low sodium
- ½ teaspoon ground coriander
- ½ teaspoon cumin ground
- ¼ teaspoon thyme dried
- 1/8 teaspoon sage ground
- ½ teaspoon salt
- PLAIN yogurt for serving
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 156kcal | 8% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fiber | 10g | 40% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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