Gingered Acorn Squash-and-Root Vegetable Soup



11 servings



2 tbsp. vegetable oil
1 lg. onion, cut into 1-inch pieces
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. dry mustard
1/4 tsp. ground mace
1/4 tsp. ground cinnamon
1/4 tsp. black pepper
1/8 tsp. ground red pepper
6 cups butternut squash, cubed and peeled
2-1/2 cup sweet potato, cubed and peeled
3/4 cup parsnip, sliced 1-inch thick
5 cans (10-1/2 oz. each) low-salt chicken broth
1 cup skim milk


Heat oil in a large stockpot over medium heat. Add onion and next 8 ingredients (onion through red pepper); saute 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 pureed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Return pureed mixture to pan; stir in milk. Cook over low heat 5 minutes or until thoroughly heated, stirring occasionally.

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