Gingered Winter Squash and Root Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 111.1
  • Total Fat: 4.2 g
  • Cholesterol: 1.5 mg
  • Sodium: 138.4 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 2.0 g

View full nutritional breakdown of Gingered Winter Squash and Root Vegetable Soup calories by ingredient
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Introduction

Delicious on a fall day Delicious on a fall day
Number of Servings: 8

Ingredients

    2 tbsp Vegetable Oil, Pure Kroger (by BUNKHOUSE)
    1 tsp Ginger, ground
    .25 tsp Cumin (ground) (by IVORYGRL1)
    .14 tsp ground mace (by SHIRHPP)
    .15 tsp Pepper, black
    1 cup, chopped Onions, raw
    .25 tsp Salt
    0.25 tsp Ground Mustard Powder (by 1GRNTHMB)
    .15 tsp Cinnamon, ground
    0.25 tsp Cayenne Pepper (Ground)
    3 cup Butternut Squash
    1.25 cup, cubes Sweet potato
    .75 cup slices Parsnips
    .5 cup Milk, 3.25%
    3 cup Vegetable broth, Trader Joe's, Organic, Low Sodium (by FRANCLYN)

Directions

Heat oil in large pot over medium heat. Add onion and all seasonings, saute 2 minutes. Reduce heat to low, cover and cook for 5 minutes or until onion is tender. Add squash, sweet potato, parsnip and broth. Bring to a boil. Reduce heat and simmer, partially covered for 30 minutes or until tender. Place in food processor and blend until smooth. Pour back into pot and stir in milk. Cover low heat for 5 minutes.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user AMYINBRECK.

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