Go Back Email Link
–+ Servings
Butternut squash soup in a white bowl with yogurt and cilantro on top and a spoon to the side.
Servings: 4 Servings

Crock Pot Butternut Squash and Parsnip Soup

4.84 from 25 votes
Crock Pot Butternut Squash and Parsnip Soup is a light yet comforting meal or side dish perfect for fall and winter.
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

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

Serving: 1of 4, Calories: 156kcal, Carbohydrates: 39g, Protein: 3g, Fiber: 10g, Sugar: 17g
Course: Soups, Stews, & Chilies
Cuisine: American
Keyword: butternut squash and parsnip soup, crock pot recipes, crock pot soup recipe, healthy soup recipe, vegan, vegetarian
Author: Julia
https://www.theroastedroot.net/crock-pot-butternut-squash-parsnip-soup/