from myrecipes.com, recipe from Oxmoor House
- 2 cups chopped sweet onion (1 large)
- 2 cups chopped parsnip (3 large)
- 1 1/2 cups chopped peeled Granny Smith apple (about 1 large)
- 1/4 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 cups water
- 2 cups fat-free, lower-sodium chicken broth
- 3 (12-ounce) packages frozen butternut squash, thawed
- 2 tablespoons whipping cream
- 1/8 teaspoon paprika
- 1/8 teaspoon ground cumin
- 1/2 cup light sour cream (optional)
- 8 teaspoons chopped fresh chives (optional)
1. Combine first 8 ingredients in a 5-quart electric slow cooker. Cover and cook on LOW for 6 hours.
2. Place one-fourth of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Stir in whipping cream, paprika, and cumin. Ladle soup into bowls; top each serving with sour cream and chives, if desired.
In all honesty, if you had asked me what a parsnip was a week ago I would have said a leafy green herb! I have since learned it looks a lot like a white carrot. I couldn't find frozen squash anywhere but Costco came through with prepared cubed butternut squash in their produce section. This wasn't our favorite, but not because the taste was bad, it just didn't suit our taste buds.
Husband rating: 2.5 stars
Boys say: thumbs down
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