Gingered Winter Squash-And-Root Vegetable Soup Recipe

Name: Gingered Winter Squash-And-Root Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 potato (about 3/4 pound); 3/4 cup (1-inch-thick) sliced parsnip; 5 (10 1/2-ounce) cans low-salt chicken broth; 1 cup skim milk

Servings: persons

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 potato (about 3/4 pound)
3/4 cup (1-inch-thick) sliced parsnip
5 (10 1/2-ounce) cans low-salt chicken broth
1 cup skim milk

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, 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 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.

2879

kcal

Calories

288

Fat

Carbs

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 tablespoons vegetable oil, 1 large onion, cut into 1-inch pieces, 1 teaspoon ground ginger, 1/2 teaspoon salt, and more.

Yes, Gingered Winter 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 Winter Squash-And-Root Vegetable Soup

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