Squash, Parsnip and Apple Soup

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READY IN: 1hr 30mins
SERVES: 6
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil over high heat. Add onion, squash and parsnip. Cook until vegetables are golden.
  • Add 2 cans of chicken broth and 2 cans of water (use the empty cans from chicken broth). Bring to boil. Simmer 30 minutes.
  • Add apples. Simmer 20 minutes, or until vegetables and fruit are tender.
  • Puree, add milk and heat the soup until very warm.
  • Enjoy!
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