Butternut Squash-Parsnip Soup

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Ingredients

  • 1 (3- to 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 fat-free chicken broth
  • 1/4 cup whipping cream
  • 1/8 teaspoon paprika
  • 1/8 teaspoon ground cumin
  • Garnishes: sour cream, paprika

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