Gingered Acorn Squash-and-Root Vegetable Soup Recipe

Name: Gingered Acorn Squash-and-Root Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oil in a large stockpot over medium heat.
2
Add onion and next 8 ingredients (onion through red pepper); saute 2 minutes.
3
Reduce heat to low; cover and cook 5 minutes or until onion is tender.
4
Add squash, sweet potato, parsnip, and broth.
5
Bring to a boil; reduce heat, and simmer, partially covered, 30 minutes or until tender.
6
Place one-third of vegetable mixture in a blender or food processor; process until smooth.
7
Pour pureed vegetable mixture into a large bowl.
8
Repeat procedure with remaining vegetable mixture.
9
Return pureed mixture to pan; stir in milk.
10
Cook over low heat 5 minutes or until thoroughly heated, stirring occasionally.

3412

kcal

Calories

303

Fat

Carbs

162

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tbsp. vegetable oil, 1 lg. onion, cut into 1-inch pieces, 1 tsp. ground ginger, 1/2 tsp. salt, and more.

Yes, Gingered Acorn Squash-and-Root Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gingered Acorn Squash-and-Root Vegetable Soup

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