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.
Servings: 4 Servings
Calories: 156kcal
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