• 2 sweet potatoes, peeled and chopped
• 2 white potatoes, peeled and chopped
• 1 parsnip, peeled and chopped
• 1 rutabaga, peeled and chopped
• 1 onion, peeled and chopped
• 3 carrots, peeled and chopped
• 1-1/2 cups butternut squash, peeled and chopped
• 1-1/2 quarts water, or favorite stock
• 1/8 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1/8 tsp. ground ginger

Add first 8 ingredients to soup pot. Bring to a boil, reduce heat, and simmer for 50-60 minutes, or until vegetables are soft. Purée with hand blender or in blender in batches. Stir in spices before serving.

Per serving: calories 277, fat 0.8g, 3% calories from fat, cholesterol 0mg, protein 6.8g, carbohydrates 66.4g, fiber 12.1g, sugar 20.3g, sodium 179mg, diet points 3.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 5.9, Fruit: 0.0, Bread: 1.2, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0

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