Soups: Ginger Squash by Recipe Cottage

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	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).