Gingered Winter Squash and Root Vegetable Soup

Submitted by Princess Lisa

"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."

 

• Ready In: 50mins
• Ingredients: 15
• Serves: 11

ingredients

• 29.58 ml vegetable oil
• 1 large onion, cut into 1-inch pieces
• 4.92 ml ground ginger
• 2.46 ml salt
• 2.46 ml ground cumin
• 2.46 ml dry mustard
• 1.23 ml ground mace
• 1.23 ml ground cinnamon
• 1.23 ml black pepper
• 0.61 ml ground red pepper
• 1419.54 ml cubed peeled butternut squash (about 2 pounds)
• 591.47 ml cubed peeled sweet potatoes (about 3/4 pound)
• 177.44 ml sliced parsnip
• 1559.22 g low sodium chicken broth (5 10-1/2 oz cans)
• 236.59 ml skim milk

directions

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. 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.