CROCK POT BUTTERNUT SQUASH AND PARSNIP SOUP

Ingredients

• 1 large yellow onion, chopped
• 2 parsnips, peeled and chopped
• 1 small butternut squash, peeled, seeded and chopped into small squares (about 5 cups)
• 1 fugi apple, peeled and chopped
• 2 cups low sodium chicken broth*
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ teaspoon dried thyme
• 1/8 teaspoon ground sage
• ½ teaspoon salt
• Plain yogurt for serving

Instructions

• Add all ingredients to a crock pot and cook on low for 6 hours.

• Once vegetables are cooked, add the soup to a blender (in batches) and blend until smooth.

• Serve with plain yogurt and rustic, crusty bread.