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4.8 from 75 votes

Crock Pot Butternut Squash and Parsnip Soup

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

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 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

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: 4Servings

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.