Butternut squash soup with apple & parsnip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
0.5 tsp Pepper, black0.5 tsp Salt1.0 tsp Thyme, fresh1.0 tbsp Olive Oil1.0 clove Garlic1.0 medium (2-1/2" dia) Onions, raw1.0 parsnip (9" long) Parsnips3.0 cup, cubes Butternut Squash1.0 serving Granny smith apple - 1 med. apple
In dutch oven, heat olive oil, when shimmering, add chopped onion, and cook till translucent. Add chopped, peeled & seeded butternut squash and chopped parsnip* and chopped, peeled and seeded apple, cook for ~10 min., until slightly softened.** Add minced garlic, stir and cook for one minute. Add stock, bring to boil, then reduce to simmer. Simmer for 20 min. until all vegetables are softened. Turn off heat and allow to cool slightly. Ladle into blender in batches. Fill blender to 3/4 full and blend until smooth. Enjoy
*Carrot can be substituted for parsnip.
**For spicy soup, seed a jalapeno, cut in half and add when you add the stock. Remove before blending.
Serving Size: 8- 1.5 cup servings
Number of Servings: 8.0
Recipe submitted by SparkPeople user PENK44.
Number of Servings: 8.0
Recipe submitted by SparkPeople user PENK44.
Nutritional Info Amount Per Serving
- Calories: 78.0
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 151.5 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 3.8 g
- Protein: 1.2 g