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2 tablespoons butter
2 tablespoons olive oil
1 large sweet onion, chopped
3 parsnips, peeled and chopped
1 Granny Smith apple, peeled, cored and chopped
1 1/2 teaspoon salt
1 teaspoon pepper
3 (12 oz) packages
frozen buternut squash, thawed
5 cups low-sodium fat-free chicken broth
1/4 cup whipping cream
1/8 teaspoon
smoked paprika
1/8 teaspoon cumin
Melt butter with olive oil in a large Dutch oven overv medium heat.
Add onion, parsnips, apple and salt. Saute for 20 minutes until onion is caramel colored.
Add squash and
chicken broth. Bring over medium-high heat.
Reduce heat to medium and simmer for 10 minutes.
Remove
from heat and let stand 1 hour.
Process squash mixture, in batches, in blender or processor until smooth.
Pour mixture into 6-quart slow cooker. Stir in whipping cream, apricka, and cumin. Adjust seasonings and whipping
cream to desired texture.
Slow cook on low for 2 hours.
Garnish with sour cream and/or chopped
chives.
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