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Butternut Squash-Parsnip Soup

I thought it might be time for a soup recipe and this one is great for the fall.

1 3-4 pound butternut squash
1 Granny Smith apple peeled, cored, and quartered
2 tablespoons butter
2 tablespoons olive oil
1 large sweet onion chopped
3 parsnips peeled and chopped
1 1/2 teaspoons salt
1 teaspoon pepper
5 cups low sodium chicken broth
1/4 cup whipping cream
1/8 teaspoon paprika
1/8 teaspoon cumin

Yields: 6 Servings

Cut squash in half; remove seeds. Place squash, cut sides down and apples on a lightly greased aluminum foil-lined baking sheet.

Bake at 400 degrees for 45 minutes or until squash pulp is tender. Remove from oven; cool. Scoop out squash pulp, discarding shells. Note: you may have to remove the apple quarters before the squash is tender enough.

Melt butter in olive oil in a large Dutch oven over medium heat; add onion and next 3 ingredients, and saute 20 minutes or until onion is caramel colored. Add squash , apple quarters, and chicken broth, and bring to a boil. Reduce heat to medium, and simmer, stirring often, 10 minutes. Remove from heat; cool.

Process squash mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Return to Dutch oven. Stir in whipping cream, paprika, and cumin, and simmer 5 to 10 minutes or until heated.

Note: 3 (12-ounce) packages frozen butternut squash , thawed, may be substituted. Try McKenzie's Southland Microwaveable Butternut Squash.

Per Serving (excluding unknown items): 339 Calories; 13g Fat (31.4% calories from fat); 13g Protein; 49g Carbohydrate; 10g Dietary Fiber; 24mg Cholesterol; 1028mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non- Fat Milk; 2 1/2 Fat.