Ingredients
2
cups chopped sweet onions (2 large)
2
cups chopped peeled parsnips (3 large)
1 1/2
cups chopped peeled Granny Smith apple (about 1 large)
1/4
teaspoon salt
1
teaspoon freshly ground pepper
3
cups water
2
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
3
packages (12 oz each) frozen butternut squash, thawed
2
tablespoons whipping cream
1/8
teaspoon paprika
1/8
teaspoon ground cumin
1/2
cup reduced-fat sour cream
8
teaspoons chopped fresh chives
Preparation
Spray 5-quart slow cooker with cooking spray. In slow cooker, stir together onions, parsnips, apple, salt, pepper, water, broth and squash.
Cover; cook on Low heat setting 6 hours.
In blender, place one-fourth of squash mixture. Cover; blend on high speed until smooth. Pour into large bowl; cover to keep warm. Repeat with remaining squash mixture. Stir whipping cream, paprika and cumin into soup. Top individual servings with sour cream and chives.
