Gingered Acorn Squash-and-Root Vegetable Soup

• 2 tbsp. vegetable oil
• 1 lg. onion, cut into 1-inch pieces
• 1 tsp. ground ginger
• 1/2 tsp. salt
• 1/2 tsp. ground cumin
• 1/2 tsp. dry mustard
• 1/4 tsp. ground mace
• 1/4 tsp. ground cinnamon
• 1/4 tsp. black pepper
• 1/8 tsp. ground red pepper
• 6 cups butternut squash, cubed and peeled
• 2-1/2 cup sweet potato, cubed and peeled
• 3/4 cup parsnip, sliced 1-inch thick
• 5 cans (10-1/2 oz. each) low-salt chicken broth
• 1 cup skim milk

1. Heat oil in a large stockpot over medium heat.
2. Add onion and next 8 ingredients (onion through red pepper); saute 2 minutes.
3. Reduce heat to low; cover and cook 5 minutes or until onion is tender.
4. Add squash, sweet potato, parsnip, and broth.
5. Bring to a boil; reduce heat, and simmer, partially covered, 30 minutes or until tender.
6. Place one-third of vegetable mixture in a blender or food processor; process until smooth.
7. Pour pureed vegetable mixture into a large bowl.
8. Repeat procedure with remaining vegetable mixture.
9. Return pureed mixture to pan; stir in milk.
10. Cook over low heat 5 minutes or until thoroughly heated, stirring occasionally.

vegetable oil, onion, ground ginger, salt, ground cumin, dry mustard, ground mace, ground cinnamon, black pepper, ground red pepper, butternut squash, sweet potato, chicken broth, milk

Taken from www.foodgeeks.com/recipes/1036 (may not work)