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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)
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