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):
Total Fat: 2
Good for You