Gingered Winter Squash and Root Vegetable Soup

Added by Sarah Schipul

1 hour prep
serves 5

2 tbsp	olive oil
1 large	onion
1 tsp	ground ginger
1/2 tsp	salt
1/2 tsp	ground cumin
1/2 tsp	dry mustard
1/4 tsp	ground cinnamon
1/4 tsp	ground black pepper
1/8 tsp	hot pepper	flakes or ground
6 cups	butternut squash	peeled and cubed
2.5 cups	sweet potatoes or yams	peeled and cubed
3/4 cup	parsnip	sliced
48 oz	chicken broth
1 cup	skim milk

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1.	Saute the onion in a large stockpot over medium heat. Add all the spices. Reduce heat and simmer until onion is tender. Add the vegetables and broth. Bring to a boil; then reduce heat and simmer, partially covered for 30 min.
2.	Puree the mixture with an immersible blender. Add the milk and stir.

from Mom