Creamy Butternut Squash and Parsnip Soup

butternut-squash-parsnip-soup
Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 219 calories
    • Fat 8 g
    • Sat Fat 2 g
    • Cholesterol 5 mg
    • Sodium 396 mg
    • Protein 7 g
    • Carbohydrate 35 g
    • Sugar 9 g
    • Fiber 9 g
    • Iron 1 mg
    • Calcium 97 mg

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.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 1 onion, chopped
  3. Check kosher salt and black pepper
  4. Check 4 cups low-sodium chicken broth
  5. Check 2 parsnips, chopped
  6. Check 1 butternut squash (about 1 1/2 pounds), cut into 1-inch pieces
  7. Check 2 tablespoons fresh lime juice
  8. Check plain yogurt and lime zest, for serving

Directions

  1. 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.
  2. Serve topped with the yogurt, lime zest, and pepper.