Prep 15 mins
Cook 35 mins
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.
- 2 tablespoons vegetable oil
- 1 large onion, cut into 1-inch pieces
- 1 teaspoon ground ginger
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon ground mace
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon ground red pepper
- 6 cups cubed peeled butternut squash (about 2 pounds)
- 2 1⁄2 cups cubed peeled sweet potatoes (about 3/4 pound)
- 3⁄4 cup sliced parsnip
- 55 ounces low sodium chicken broth (5 10-1/2 oz cans)
- 1 cup skim milk
- 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.
- 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.