Rating: 3.5 stars
45 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 13
  • 2 star values: 11
  • 1 star values: 2

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Credit: Paul Sirisalee

Recipe Summary

total:
25 mins
hands-on:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Serve topped with the yogurt, lime zest, and pepper.

Nutrition Facts

219 calories; fat 8g; saturated fat 2g; cholesterol 5mg; sodium 396mg; protein 7g; carbohydrates 35g; sugars 9g; fiber 9g; iron 1mg; calcium 97mg.
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