Food Recipes Creamy Butternut Squash and Parsnip Soup 3.3 (45) 4 Reviews For a bright zing, stir in lime juice just before serving this butternut squash and parsnip soup. By Charlyne Mattox Charlyne Mattox Charlyne Mattox is the food and crafts director at Country Living and former staff food editor at Real Simple. Real Simple's Editorial Guidelines Updated on September 8, 2022 Print Rate It Share Share Tweet Pin Email Stir in lime juice just before serving for a bright zing. Get the recipe. Photo: Paul Sirisalee Hands On Time: 25 mins Total Time: 25 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 2 tablespoons olive oil 1 onion, chopped kosher salt and black pepper 4 cups low-sodium chicken broth 2 parsnips, chopped 1 butternut squash (about 1 1/2 pounds), cut into 1-inch pieces 2 tablespoons fresh lime juice plain yogurt and lime zest, for serving 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. Rate it Print Nutrition Facts (per serving) 219 Calories 8g Fat 35g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 219 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 10% Cholesterol 5mg 2% Sodium 396mg 17% Total Carbohydrate 35g 13% Total Sugars 9g Protein 7g Calcium 97mg 7% Iron 1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.