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Creamy Butternut Squash and Parsnip Soup
Creamy Butternut Squash and Parsnip Soup

Creamy Butternut Squash and Parsnip Soup

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Cook Minutes 1 Hr 5 Min
Prep : 30 Min Cook: 35 Min
This comforting soup is a delicious way to use the butternut squash that you have on hand. And the addition of parsnips and cinnamon makes it even better. A little cream cheese whisked in just before serving adds creaminess and rich flavour. This soup is great whether served as a first course, or as part of a lunch or light supper menu.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. olive oil
1 onion, chopped
3 cloves garlic, minced
3/4 tsp. ground cinnamon
4 cups 25%-less-sodium chicken broth
4 cups cut-up peeled butternut squash (1/2 inch pieces)
2 parsnips, peeled, chopped
1 Tbsp. brown sugar
1/4 cup Philadelphia Cream Cheese Product
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How do I make it ?
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Step 1
Heat oil in large saucepan on medium-high heat. Add onions, cook and stir 5 min. or until crisp-tender. Add garlic and cinnamon; cook and stir 1 min. Add chicken broth, squash, parsnips and sugar; stir. Bring to boil, stirring occasionally. Cover.
Step 2
Simmer on medium-low heat 30 to 35 min. or until squash is very tender. Remove from heat. Blend soup, in small batches, in blender until smooth, returning each puréed batch to saucepan.
Step 3
Add cream cheese product to soup; cook on medium heat 1 to 2 min. or until cream cheese is completely melted and soup is well blended, stirring constantly with wire whisk.
Kraft Kitchen Tips!
Make Ahead
This delicious soup can easily be prepared ahead of time. Cool, then refrigerate up to 3 days. Reheat just before serving or, freeze the soup up to 1 month. When freezing the soup, do not add the cream cheese product before freezing it. Thaw soup overnight in refrigerator. Reheat the soup, then stir in the cream cheese product just before serving.
Special Extra
Top each serving with 1 tsp. additional cream cheese product; swirl gently with knife. Sprinkle lightly with additional cinnamon.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 2.5 g
13 %
Cholesterol 15 mg
Sodium 390 mg
16 %
Carbohydrate 21 g
Fibre 4 g
Sugars 9 g
Protein 3 g
Vitamin A
60 %
Vitamin C
15 %
4 %
4 %
6 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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