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This is a really great soup that uses a lot of the vegetables that are harvested in the fall. I can honestly say my kids don't like it, but I love serving it as an entrée at parties.
AUTUMN CREAM SOUP
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2 tablespoons vegetable oil
- 1 large onion - coarsely chopped
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 6 cups butternut squash - peeled and cubed
- 2 1/2 cups sweet potato - peeled and cubed
- 3/4 cup parsnip - sliced 1-inch thick
- 42 ounces low sodium chicken broth
- 1/4 cup skim milk
1. Heat oil in a large Dutch oven over medium heat. Add onion, ginger, salt, cumin, mustard, cinnamon, black pepper, and cayenne pepper. Saute for 2 minutes. Reduce heat to low; cover and cook 5 minutes until onion is tender. Add squash, sweet potato, parsnip, and broth. Bring to a boil; reduce heat, and simmer, partially covered, until tender (30 minutes).
2. Puree vegetable mixture in a blender (in batches). Return to pot and heat through. Stir in milk; reduce heat and allow the soup to heat through, stirring occasionally.
Serves 8
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