Gingered Winter Squash and Root Veggie Soup

Adapted from cookinglight.com

INGREDIENTS
2–3 cups winter squash, peeled and cubed (see Cook’s note)
1 cup potato (regular or sweet), scrubbed and cubed (peels optional for regular potatoes; sweet potatoes should be peeled)
1 cup parsnips, scrubbed and chopped
1 cup onion, chopped
4 cups (1 quart) vegetable broth (plus more for thinning, if needed)
1/2 cup half-and-half or milk (optional)
1 tablespoon vegetable oil
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon each of: black pepper, cumin, dry mustard
A pinch each of: nutmeg, cinnamon, red pepper flakes

PREPARATION

  • Heat oil in a large stockpot over medium heat. Add onion, spices, and red pepper flakes; sauté until onion is tender and translucent, stirring occasionally (about 10 minutes).
  • Add squash, potato, parsnips, and broth. Bring to a boil; reduce heat and simmer, partially covered, 30 minutes or until tender.
  • Add more broth as needed to thin out soup. For a thicker soup, uncover and let some liquid cook off.
  • For chunky soup, leave as-is. For smoother soup, use an immersion blender to puree to desired texture (or blend in batches in a blender or food processor and return to pan).
  • Stir in half-and-half or milk (if using) and cook over low heat until thoroughly heated (5 minutes or so), stirring occasionally.

Serves 4–6. Prep time, 15–20 minutes; cook time, 45 minutes.

Cook’s note: Peeling winter squash: Some types of winter squash peel more easily than others. It helps to have a good quality veggie peeler, but for more stubborn squash peel, try cutting the squash in half first to remove the seeds and pulp, then cut into wedges (like a melon), and peel each wedge carefully with a sharp paring knife.

Share this post

Magazine Search

Recent Recipes articles:

April 27, 2015
March 24, 2015
February 24, 2015
January 27, 2015
December 2, 2014
October 11, 2014
How to make stone fruit jams and butters
June 25, 2014
Courtesy of Capay Valley
January 29, 2014

More recent articles:

How to break the stress cycle
May 21, 2015
Food:
April 28, 2015
Safety is top concern for bicycle commute
April 27, 2015
Sports leagues help you get fit and make friends
April 24, 2015
At Full Belly Farm, plastic mulch has helped save water, energy, and soil
April 24, 2015
Warm winters could mean less fruit harvested in California
April 23, 2015
Conserve your budget, conserve the earth
April 23, 2015
Grants awarded to small sustainable farms
April 23, 2015
Happy Administrative Professionals Week!
April 22, 2015

Sign up for the monthly newsletter

 

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.