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Gingered Winter Squash And Root Vegetable Soup

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  Vegetable oil 1 Tablespoon
  Onion 1 Large, cut into 1 inch pieces
  Ground ginger 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Ground mace 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Ground red pepper 1⁄2 Teaspoon
  Cubed peeled butternut squash 6 Cup (96 tbs)
  Cubed peeled sweet potato 2 1⁄2 Cup (40 tbs)
  Sliced parsnip 3⁄4 Cup (12 tbs) (1 inch thick)
  Water 1 Cup (16 tbs)
  Canned fat free less sodium chicken broth 47 1⁄4 Ounce (3 cans, 15.75 ounce each)
  Fat free milk 1 Cup (16 tbs)

1. 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, water, and broth,- bring to a boil. Reduce heat,- 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 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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