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    You are in: Home / Recipes / Gingered Winter Squash and Root Vegetable Soup Recipe
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    Gingered Winter Squash and Root Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Princess Lisa's Note:

    Awesome soup, the spices really make it. From Cooking Light January 1997. I make a batch of it every fall and freeze the leftovers. Any left over parsnips (I always buy a bag and use just one for this soup) are great sauteed in bit of olive oil as a side vegetable for another meal. Plain soy milk is fine as a substitute for the skim milk, or it is also good without any milk.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a large stockpot over medium heat. Add onion and next 8 ingredients (onion through red pepper); sauté 2 minutes. Reduce heat to low; cover and cook 5 minutes or until onion is tender. Add squash, sweet potato, parsnip, and broth. Bring to a boil; reduce heat, and simmer, partially covered, 30 minutes or until tender.
    2. 2
      Place one-third of vegetable mixture in a blender or food processor; process until smooth. Pour puréed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Return puréed mixture to pan; stir in milk. Cook over low heat 5 minutes or until thoroughly heated, stirring occasionally.

    Ratings & Reviews:

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    Nutritional Facts for Gingered Winter Squash and Root Vegetable Soup

    Serving Size: 1 (296 g)

    Servings Per Recipe: 11

    Amount Per Serving
    % Daily Value
    Calories 128.7
     
    Calories from Fat 32
    25%
    Total Fat 3.6 g
    5%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.4 mg
    0%
    Sodium 182.7 mg
    7%
    Total Carbohydrate 21.2 g
    7%
    Dietary Fiber 3.1 g
    12%
    Sugars 4.1 g
    16%
    Protein 5.2 g
    10%

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