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Crock Pot Butternut Squash and Parsnip Soup
4.8 from 75 votes

Crock Pot Butternut Squash and Parsnip Soup

Crock Pot Butternut Squash and Parsnip Soup mixes butternut squash, parsnip, apple, and onion slow-cooked with warm spices like coriander, cumin, thyme, and sage, resulting in a smooth, comforting purée. The flavors blend gently during the long simmer, yielding a naturally sweet, earthy soup enhanced by a creamy touch from plain yogurt served on top.

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

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

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

Nutrition Information

Serving 1of 4 Calories 156kcal (8%) Carbohydrates 39g (13%) Protein 3g (6%) Fiber 10g (40%) Sugar 17g (34%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 156

% 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.