2 POINTS
per serving

Ingredients:

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

Instructions:

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.

Yield: Makes 8 servings.
2 POINTS per serving

Nutrition information:
Calories: 131 Calories, Fat: 2, Protein: 9g, Carbohydrate: 23g, Cholesterol: 0mg, Sodium: 455mg, Fiber: N/A (calculated as 3 for squash & potatoes)