Heat oil in a large stockpot over medium heat. Add onion and next 8 ingredients (onion through red pepper); sauté 2 minutes. Reduce heat to low; cover and cook 5 minutes or until onion is tender. Add squash, sweet potato, parsnip, and broth. Bring to a boil; reduce heat, and simmer, partially covered, 30 minutes or until tender.
Place one-third of vegetable mixture in a blender or food processor; process until smooth. Pour puréed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Return puréed mixture to pan; stir in milk. Cook over low heat 5 minutes or until thoroughly heated, stirring occasionally.
Very good! Did not follow exactly since I was trying to use leftover spiced butternut squash that my husband really didn't like. But the spices were right so I knew it would work. And I had all the other ingredients.
This was amazing! I made it completely vegetarian (used vegetable stock instead of the chicken broth and left the milk out). I also cooked the onions for an extended period - about an hour over medium-low heat to the point where they started to carmelize. Served it with chopped chives and it was a huge hit for neighbors and friends who came over for soup night. I was glad that the recipe avoided roasting the veggies first. it was so much easier just to throw everything in the pot. The only work was chopping everything, which didn't take long. Used an immersion blender to a perfectly smooth result. The soup had a fabulous flavor, not too sweet, perfectly spiced and balanced. Will definitely be a go-to recipe!
This is a wonderful recipe and I will definitely make it again. To simplify the preparation, I used pre-cut squash; it only took 10 minutes to prep. I added a small apple and 1/4 tsp of nutmeg and used 1/4 cup of 1/2 & 1/2 instead of 1 cup of milk in recipe. Also used an immersion blender in pot of soup which eliminated need to tranfer liquid to blender.
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