Slow Cooker Butternut Squash & Parsnip Soup

Servings 8 servings
Author Amanda Gordon


  • 1 small butternut squash peeled, seeded and chopped (about 5 cups)
  • 2 large parsnips peeled and chopped (about 2 cups)
  • 1 large onion chopped (about 2 cups)
  • 1 apple peeled and chopped (about 1-1/2 cups)
  • 2 cups chicken or vegetable broth
  • 3/4 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp dried thyme
  • 1/4 tsp paprika
  • 1/4 cup heavy cream


  • Add all ingredients except the cream to the slow cooker. Cook on LOW for 6 hours or HIGH for 3-4 hours
  • Once cooked and the vegetables are soft, puree in a blender in batches until smooth. Make sure to vent your blender and cover the top with a clean tea towel to prevent splatter.
  • Return soup to the pot and stir in cream.
  • Serve with Rustic Rosemary Parmesan No Knead Bread