Frank's Recipes! Low Fat Gingered Acorn Squash and Root Vegetable Soup

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Low Fat Gingered Acorn Squash and Root Vegetable Soup

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

Heat oil in a large stockpot over medium heat. Add onion and next 8 ingredients (onion through red pepper); sauté 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.

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.

Yield: 11 cups (serving size: 1 cup).

Nutritional Information:
CALORIES 128 (26% from fat); FAT 3.7g (sat 0.8g, mono 1.1g, poly 1.4g); PROTEIN 3.6g; CARB 21.7g; FIBER 2.5g; CHOL 0mg; IRON 1.5mg; SODIUM 172mg; CALC 69mg