Butternut squash parsnip soup from Cooking Light Slow-Cooker Tonight!: 140 Delicious Weeknight Recipes That Practically Cook Themselves by Cooking Light Magazine

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Notes about this recipe

  • mharriman on January 31, 2018

    Very satisfying. It took me 30 minutes to thaw the frozen packages of butternut squash, which felt like a lot of prep time. I cooked the soup two hours on high and two hours on low before puréeing it (instead of six hours on low). It turned out great. The cumin and paprika really help this dish. A good cold weather winter dinner soup. Update:1/26/22- thawed two packages of 16 ounce frozen butternut squash ahead of time and substituted russet and sweet potatoes for the parsnips. Used half and half instead of whipping cream. Very tasty and satisfying on a cold winter night. To do- Repeat soup this way ( remember T doesn’t like parsnips!)

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