Butternut Squash-Parsnip Soup

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Southern Living


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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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