Sweet flavour, tempered by the parsnip but you could easily substitute carrot:

• 2 Tbs oil
• 1 large onion, thickly sliced
• 1 tsp ginger
• ½ tsp each: salt, cumin and mustard
• ¼ tsp each: mace, cinnamon, pepper
• 6 cups butternut squash (approx 2lb), cubed
• 2½ cups yams (¾lb), cubed
• ¾ cups parsnip, sliced in thick pennies
• can chicken broth
• 1 cup skim milk

1. Over medium heat, in a large stockpot, add onion → spices. Saute 2 minutes. Cover and simmer 5 minutes. Add remaining vegetables and broth. Bring it to a boil, then cover and simmer 30 minutes.
2. Place in processor, blend until smooth (in stages) or use a hand-blender (which is what I do). Return to pot. Stir in milk and cook on low 5 min more to heat through, stirring occasionally.

Note: if you already have roasted root veggies that you cooked with yesterday’s chicken, you can just bring the whole thing to a boil to heat it through and move on to step two.

Yields 11 cups (128 cal each)

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