Gingered Winter Squash-and-Root Vegetable Soup

Ingredients

• 0.3 teaspoon pepper black
• 2 pounds butternut squash cubed peeled
• 0.5 teaspoon mustard dry
• 0.3 teaspoon ground cinnamon 
• 0.5 teaspoon ground cumin 
• 1 teaspoon ground ginger 
• 0.3 teaspoon mace 
• 0.1 teaspoon ground pepper red
• 52.5 ounce low-salt chicken broth canned
• 1 large onion cut into 1-inch pieces
• 0.8 cup parsnips 1-inch-thick sliced ()
• 0.5 teaspoon salt 
• 1 cup skim milk 
• 0.8 pound sweet potatoes and into cubed peeled
• 2 tablespoons vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• pot
• blender

Directions

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