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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 vegetable broth
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon dried thyme
  • ⅛ teaspoon ground sage
  • ½ teaspoon salt
  • Plain yogurt for serving
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