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Creamy Butternut Squash and Parsnip Soup Recipe

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This recipe for Creamy Butternut Squash and Parsnip Soup is from Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp olive oil
1 onion, chopped
1/2 tsp salt and 1/4 tsp black pepper
4 cups low-sodium chicken broth plus one cup water
2 parsnips, chopped
1 butternut squash (about 1 1/2 pounds), cut into 1-inch pieces
2 Tbsp fresh lime juice
plain yogurt and lime zest, for serving
Directions:
Directions:
Heat the oil in a medium pot over medium heat.

Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.

Add the broth, parsnips, squash, and 1 cup water and bring to a boil. Reduce heat and simmer until the squash is tender, 12 to 15 minutes.

Working in batches, puree in a blender until smooth. Stir in the lime juice.

Serve topped with the yogurt, lime zest, and pepper.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
We live in the damp wet-coast, so soup is a staple through most of the year.

 

 

 

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