1 apples i use 2 granny smith apples cored peeled chopped
0.1 teaspoon ground cumin
2 tablespoons olive oil
0.1 teaspoon paprika
3 parsnips peeled chopped
1 teaspoon pepper
1.5 teaspoons salt
1 large onion sweet chopped
0.3 cup whipping cream
Equipment
food processor
baking sheet
oven
blender
aluminum foil
dutch oven
slow cooker
Directions
Melt butter with olive oil in a large Dutch oven over medium heat; add onion and next 4 ingredients, and saut 20 minutes or until onion is caramel colored.
Add squash and chicken broth. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring often, 10 minutes.
Remove from heat; let stand 1 hour. If desired, cover and chill up to 2 days.
Process squash mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides.
Pour mixture into a 6-qt. slow cooker. Stir in whipping cream, paprika, and cumin. Cover and cook on LOW 2 hours, stirring occasionally.
Garnish, if desired.
*3 carrots, peeled and chopped, may be substituted.
**1 (3- to 4-lb.) butternut squash may be substituted. Preheat oven to 40
Cut squash in half; remove seeds.
Place squash, cut sides down, on a lightly greased aluminum foil-lined baking sheet.
Bake at 400 for 45 minutes or until squash pulp is tender.
Remove from oven.
Let cool 20 minutes. Scoop out squash pulp, discarding shells. Note: For testing purposes only, we used McKenzie's Southland Microwaveable Butternut Squash.
