Creamy butternut squash and parsnip soup recipe

Ingredients

• 1 onion, chopped
• 2 tablespoons olive oil
• 1 butternut squash (about 1½ pounds), cut into 1-inch pieces
• 2 parsnips, chopped
• 4 cups low-sodium chicken broth
• Kosher salt and black pepper
• 2 tablespoons fresh lime juice
• Plain yogurt and lime zest, for serving

1. Cook the onion in the oil in a medium saucepan over medium heat until tender, 6 to 8 minutes. Add the squash, parsnips, broth, and 1 cup water; season with ½ teaspoon salt and ¼ teaspoon pepper.
2. Simmer until the squash is tender, 12 to 15 minutes. Puree in a blender, working in batches. Stir in lime juice. Serve topped with yogurt, lime zest, and additional pepper.