Gingered Winter Squash and Root Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 11 |
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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. 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 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 |
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.
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