Gingered Winter Squash And Root Vegetable Soup Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| 1 large onion, 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 | 1/5 Teaspoon | |
| Butternut squash | 6 Cup (16 tbs), peeled | |
| Sweet potato | 2 1/2 Cup (16 tbs), peeled | |
| Parsnip | 3/4 Cup (16 tbs), sliced | |
| Water | 1 Cup (16 tbs) | |
| 1 cup fat-free milk | ||
Directions
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.
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.
Chef
