Butternut Squash-Parsnip Soup

165 mins (prep 15, cooking 150)
14 ingredients
makes about 6 cups
To serve 12, make two batches of soup instead of doubling the recipe.

Categories:  make--ahead , entertaining , soups~stews , southern-living , winter , autumn , blender , american , slow-cook , quick , christmas , vegetables ,
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Serving Size (13.96 g)
Servings 6
Amount per Serving
Calories 81.5 Calories from Fat 80.55
% Daily Value *
Total Fat 8.95g 82.64%
Saturated Fat 3.22g 96.58%
Trans Fat 0.16g %
Cholesterol 10.6mg 21.2%
Sodium 613.24mg 153.31%
Total Carbohydrate 0.59g 1.18%
Dietary Fiber 0.23 g 5.57%
Sugars 0.01 g %
Protein 0.13g 1.61%
Vitamin A 146.8IU% Vitamin C 0.17mg%
Calcium 3.88mg% Iron 0.16mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fat-free chicken broth, low-sodium, whipping cream, ground cumin, garnishes