Autumn Soup

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.

Recipe Health Review:

How Healthy is the Autumn Soup Recipe?

Recipe makes: 8 servings.

Healthy eating information for 1 serving(s):

Watchful Nutrition
Calories: 131
Carbohydrates: 23
Total Fat: 2
Saturated Fat:
Cholesterol: 0
Sodium: 455
Sugar:
Good for You
Fiber: 3
Protein: 9
Weight Watchers
Points: 2
PointsPlus:4
SmartPoints: