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Print this Recipe    Ginger Squash

Gingered Acorn Squash-and-Root Vegetable Soup
Yield: 11 servings

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); 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.

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).

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