Gingered Winter Squash And Root Vegetable Soup

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 11
• 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

Recipe

• 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.