1.5 cups apples i use 2 granny smith apples peeled chopped ( 1 large)
0.1 teaspoon ground cumin
2 cups lower-sodium chicken broth fat-free
0.1 teaspoon paprika
2 cups parsnips chopped (3 large)
0.3 teaspoon salt
2 cups onion sweet chopped (1 large)
3 cups water
2 tablespoons whipping cream
Equipment
bowl
ladle
blender
slow cooker
Directions
Combine first 8 ingredients in a 5-quart electric slow cooker. Cover and cook on LOW for 6 hours.
Place one-fourth of squash mixture in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
Pour into a large bowl. Repeat procedure with remaining squash mixture. Stir in whipping cream, paprika, and cumin. Ladle soup into bowls; top each serving with sour cream and chives, if desired.
