Butternut Squash-Parsnip Soup

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Southern Living


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2 tablespoons butter

2 tablespoons olive oil

1 large sweet onion, chopped

3 parsnips, peeled and chopped*

1 Granny Smith apple, peeled, cored, and chopped

1 1/2 teaspoons salt

1 teaspoon pepper

3 (12-oz.) packages frozen butternut squash, thawed**

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, chopped fresh chives

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