Gingered Winter Squash-and-Root Vegetable Soup

Name: Gingered Winter Squash-and-Root Vegetable Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 11
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 907 grams cups cubed peeled butternut squash (about; 1 teaspoons dry mustard; 0 teaspoons ground cinnamon; 1 teaspoons ground cumin; 1 teaspoon ground ginger; 0 teaspoons ground mace; 0 teaspoons ground red pepper; 1 kilograms low-salt chicken broth; 1 large onion, cut into 1-inch pieces; 177 milliliters (1-inch-thick) sliced parsnip; 1 teaspoons salt; 237 milliliters skim milk; 340 grams 1/2 cups cubed peeled sweet potato (about; 2 Tbsps vegetable oil

Gingered Winter Squash-and-Root Vegetable Soup might be just the soup you are searching for. One portion of this dish contains approximately 5g of protein, 4g of fat, and a total of 127 calories. This gluten free and vegetarian recipe serves 11. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up parsnip, salt, onion, and a few other things to make it today. Autumn will be even more special with this recipe.

Instructions

Heat oil in a large stockpot over medium heat.

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Cooking Oil

Equipment you will use

Pot

Add onion and next 8 ingredients (onion through red pepper); saut 2 minutes. Reduce heat to low; cover and cook 5 minutes or until onion is tender.

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Red Pepper

Onion

Add squash, sweet potato, parsnip, and broth. Bring to a boil; reduce heat, and simmer, partially covered, 30 minutes or until tender.

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Sweet Potato

Parsnip

Squash

Broth

Place one-third of vegetable mixture in a blender or food processor; process until smooth.

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Vegetable

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Food Processor

Blender

Pour pured vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Return pured mixture to pan; stir in milk. Cook over low heat 5 minutes or until thoroughly heated, stirring occasionally.

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Vegetable

Milk