Gingered Winter Squash and Root Veggie Soup

Share this post

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.

 

Sign up for our monthly newsletter

 

Recent Recipes articles:

Three cooling meal ideas
July 27, 2017
Four summer fruit salads to love
June 29, 2017
March 27, 2017
December 6, 2016
October 4, 2016
September 19, 2016

More recent articles:

Your workplace can help save the world
September 19, 2017
Yoga for your neck and back
September 14, 2017
A clean office is a healthy office
September 12, 2017
Food:
Six ways to get creative with apples
September 7, 2017
Six tips for starting a Walktober challenge at your workplace
September 5, 2017
Food:
Three simple slow cooker recipes that use summer vegetables
August 31, 2017
Seven employee benefits that are so 2017
August 29, 2017
Food:
Layered salads for your work lunch
August 24, 2017
Four strategies to strengthen your team and minimize gossip
August 22, 2017
How to go green with your fizzy water habit
August 17, 2017

About Us

Our monthly online magazine features articles about fitness, health, food, and work, as well as recipes featuring farm-fresh fruit!