Be Well Kitchen:
Parsnip and Butternut Squash Soup Recipe

Parsnip and Butternut Squash Soup

By Be Well Health Coach Jackie Damboragian

I joined a CSA this year that has provided such a beautiful bounty – and that’s what inspired this recipe! It’s seasonal, grounding and delicious. The blend of spicy and sweet is truly satisfying.

Ingredients (4 to 6 Servings)

  • 1 small butternut squash, peeled, seeded and chopped
  • 1 big parsnip (or a few smaller ones), peeled and chopped
  • 1 large yellow onion, chopped
  • 1 apple (optional), peeled, cored and chopped
  • 4 cup organic vegetable broth
  • 1 tsp sea salt
  • 1/2 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp dried thyme

Directions

Place all ingredients in the slow cooker and cook on low for 6-8 hours. After it’s cooked, either transfer the ingredients to a blender and blend in batches until smooth or using an immersion blender, blend until smooth in the slow cooker.

Sign up for my free weekly newsletter
And Receive The First Chapter Of My New Book

10 REASONS YOU FEEL OLD AND GET FAT
...and how you can stay young, slim and happy