Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light January 1997

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Yield:
11 cups (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

128 calories; calories from fat 26%; fat 3.7g; saturated fat 0.8g; mono fat 1.1g; poly fat 1.4g; protein 3.6g; carbohydrates 21.7g; fiber 2.5g; iron 1.5mg; sodium 172mg; calcium 69mg.
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