This is a great low fat soup for the fall season. If you are unfamiliar with butternut squash, its more akin to pumpkin rather than other squashes (zucchini, yellow squash). The other root vegetables (sweet potatoes and parsnips) just add more to that fall flavor.
2 tablespoons vegetable oil
1 large onion - coarsely chopped
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dry mustard
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
6 cups butternut squash - peeled and cubed
2 1/2 cups sweet potato - peeled and cubed
3/4 cup parsnip - sliced 1-inch thick
42 ounces low sodium chicken broth
1/4 cup skim milk
Heat oil in a large Dutch oven over medium heat. Add onion, ginger, salt, cumin, mustard, cinnamon, black pepper, and cayenne pepper. Saute for 2 minutes. Reduce heat to low; cover and cook 5 minutes until onion is tender. Add squash, sweet potato, parsnip, and broth. Bring to a boil; reduce heat, and simmer, partially covered, until tender (30 minutes).
Puree vegetable mixture in a blender (in batches). Return to pot and heat through. Stir in milk; reduce heat and allow the soup to heat through, stirring occasionally.
Calories: 131 Calories From Fat: 21%
Protein: 9g Carbohydrate: 23g
Cholesterol: 0mg Sodium: 455mg