Appetizers / Soups / Salads

Butternut squash soup with apple and parsnip is for Soup.

Butternut squash soup with apple and parsnip takes 15 minutes to prepare.

Butternut squash soup with apple and parsnip takes 30 minutes to cook.

Butternut squash soup with apple and parsnip makes 8 servings.

The ingredients for Butternut squash soup with apple and parsnip are:

0.5 tsp Pepper, black
0.5 tsp Salt
1.0 tsp Thyme, fresh
1.0 tbsp Olive Oil
1.0 clove Garlic
1.0 medium (2-1/2" dia) Onions, raw
1.0 parsnip (9" long) Parsnips
3.0 cup, cubes Butternut Squash
1.0 serving Granny smith apple - 1 med. apple

Here is how you make Butternut squash soup with apple and parsnip:

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 servingsNumber of Servings: 8.0Recipe submitted by SparkPeople user PENK44.

The nutritional information for Butternut squash soup with apple and parsnip is:

• Servings Per Recipe: 8
• 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

The dietary needs meet for Butternut squash soup with apple and parsnip is Vegetarian