Gingered Winter Squash-and-Root Vegetable Soup

By Lv2Cook

Ingredients

• 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 potato (about 3/4 pound)
• 3/4 cup sliced parsnip (1-inch-thick)
• 5 (10 1/2-ounce) cans low-salt chicken broth
• 1 cup skim milk

Details

Servings 1

Preparation

Step 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.

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.

Serving Size: 1 cup