Vegetarian

Gingered Winter Squash and Root Vegetable Soup is for Soup.

Gingered Winter Squash and Root Vegetable Soup takes 15 minutes to prepare.

Gingered Winter Squash and Root Vegetable Soup takes 40 minutes to cook.

Gingered Winter Squash and Root Vegetable Soup makes 8 servings.

The ingredients for Gingered Winter Squash and Root Vegetable Soup are:

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)

Here is how you make Gingered Winter Squash and Root Vegetable Soup:

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: 8Number of Servings: 8Recipe submitted by SparkPeople user AMYINBRECK.

The nutritional information for Gingered Winter Squash and Root Vegetable Soup is:

• 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

The dietary needs meet for Gingered Winter Squash and Root Vegetable Soup is Vegetarian