Appetizers / Soups / Salads

Butternut, Sweet Potato, Parsnip Soup is for Soup.

Butternut, Sweet Potato, Parsnip Soup takes 15 minutes to prepare.

Butternut, Sweet Potato, Parsnip Soup takes 50 minutes to cook.

Butternut, Sweet Potato, Parsnip Soup makes 6 servings.

The ingredients for Butternut, Sweet Potato, Parsnip Soup are:

Milk, canned, evaporated, nonfat, 0.50 cup (remove)
Curry powder, 1 tbsp (remove)
Cider Vinegar, 2 tbsp (remove)
Garlic, 2 cloves (remove)
Onions, raw, 0.33 cup, chopped (remove)
Parsnips, 1 cup slices (remove)
Sweet potato, 1 cup, cubes (remove)
Water, tap, 2 cup (8 fl oz) (remove)
Wyler's Sodium Free Boullion, 2 tsp (remove)
Honey, 1.5 tbsp (remove)
Butternut Squash, 4 cup, cubes (remove)
Oregano, ground, 1 tsp (remove)
Basil, .5 tbsp (remove)
Salt, 1tsp

Here is how you make Butternut, Sweet Potato, Parsnip Soup:

Spray a baking dish with cooking spray. Toss the squash, potato, onion and parsnip in the honey and vinegar until coated. Roast in the oven at 350 for about 30 min until tender (add a bit of water if necessary). In a large pot saute garlic with some more cooking spray. Toss in roasted vegetables, water, boullion and spices. Simmer for 15 min until flavors combine and blend with an immersion blender adding evaporated milk at the same time. Makes 6 - 1cup servings.Number of Servings: 6Recipe submitted by SparkPeople user WINDEE52.

The nutritional information for Butternut, Sweet Potato, Parsnip Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 142.1

• Total Fat: 0.5 g
• Cholesterol: 0.9 mg
• Sodium: 426.5 mg
• Total Carbs: 33.1 g
• Dietary Fiber: 6.3 g
• Protein: 3.9 g