Healthy, easy crock pot butternut squash soup with parsnips. A simple-to-prepare recipe with big health benefits!
Please tell me you watched Friends, season 5 enough times to hear, “squatternut bosh” every single time someone says, “butternut squash.” Every dang time? Good. Now we can move on.
If there is one root vegetable I can forget about lickety split, it’s the parsnip. They’re a little silly. Parsnips, in case you were wondering, are over-sized albino carrots (I jest, but that is what they look like).
You may think to yourself, “Do I like parsnips?” And the answer to that is yes, yes you do. Especially when they’re in the form of crock pot butternut squash and parsnip soup. The parsnips bring a rustic cinnamon flavor to the soup, which makes it warm and cozy, just the way a good fall soup should be. Plus, they’re root vegetables. Humor me.
If parsnip were employed, he’d be a carpenter. And a damn good one at that.
But what’s the deal with all this parsnip talk? Let’s talk about butternut squash soup and how wonderful it is! It’s…wonderful. Healthful, easy to prepare, uncomplicated, unpretentious, delicious. It’s a nugget of bliss and it can all be yours after throwing every last ingredient in the crock, laying low for 6-ish hours, then pureeing it in your tricked out blender.
Here’s a thought: If you’re super into rich, creamy soups, you can add either coconut milk or cream to this recipe and you’ll get yourself a completely different soup. But it’s the same soup. Wearing different shoes. Either way, good things are in store for you, my friend.
This recipe was adapted from Cooking Light’s Butternut Squash-Parsnip Soup
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.
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
- 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
Yield 4 Serving Size 1 of 4Amount Per Serving Calories 156Total Fat 0gUnsaturated Fat 0gCarbohydrates 39gFiber 10gSugar 17gProtein 3g
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bristol plasterer
Wednesday 24th of June 2015
This sounds lovely and really tasty. Thank you for sharing this.
Simon
Hilda
Wednesday 11th of February 2015
Wonderful soup! Going to make it again. But 10 min prep time?!? Who are you kidding? No way, not if you peel the squash. Took me at least 30 min just to do that. Next time I'll bake it and add to the soup partway thru the cooking.
Jen
Sunday 19th of October 2014
Just made this as I love parsnips and butternut squash. I also love crockpot cooking and this was super easy to put together. However, a bit bland for my tastebuds. Not sure what it needs; if I just need to amp up the spices or maybe try a few cloves of garlic next time. Maybe. Also, I topped it with a dollop of sour cream, which was a nice combination. Will definitely make again!
Julia
Sunday 19th of October 2014
So glad you made the soup! Yes, the flavor is pretty subtle. When I make soup in a crock pot, I often saute the onion first, but I didn't this time around since I was following a recipe. I'd say for the next go-round, saute the onion, and maybe add some garlic and a dash of cinnamon. let me know how it turns out and thanks so much for the feedback!
Five Island Girl
Wednesday 9th of July 2014
Just made this, and eating it as I type up the comment :) Very tasty, had it on high for 4 hours, (rather than 6 hours on low). Only had cumin in the pantry of the listed herbs, still tastes great. Topped it with pistachios, pine nuts and sesame seeds because we attempt to be grain free as much as possible. Really great/easy recipe, thanks so much!
Julia
Thursday 10th of July 2014
Oh good, I'm so glad you enjoy it!! Amazing how simple fresh food can taste so great and be comforting at the same time :) Thanks so much for the feedback and hope you're enjoying your week!
Helen
Friday 9th of May 2014
I'm making this for tonight- I've added a couple of birds eye chillies to spice it up further and any leftover soup will be added to a veggie gumbo tomorrow :)