Gingered Acorn Squash-and-Root Vegetable Soup
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Ingredients
| 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 |
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Instructions
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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