Butternut Squash and Turnip Soup

Chef #531737's Note:

This is an original recipe, created from the need to do something with a squash and some turnips before they expired. It makes quite a few servings, so if desired, it can be halved, and a smaller squash (i.e. acorn squash) can be used.

• Total Time: 1 hrs 40 mins
• Prep Time: 1 hrs
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 1 medium butternut squash, seeded peeled and diced
• 1 lb turnip, peeled and diced
• 4 cups low sodium vegetable broth
• 4 cups water
• 3 dried chipotle peppers
• 3 -4 bay leaves
• 1 teaspoon black peppercorns
• 1 large onion, diced
• 4 minced garlic cloves
• 1 cup chopped fresh parsley
• 2 cups sliced button mushrooms
• 1 tablespoon coconut oil

Directions:

1. In a large, heavy-bottomed pot, combine water, stock, squash, turnips, chipotles, peppercorns, and bay leaves.
2. Cook for 30-40 minutes on medium heat, until veggies are tender.
3. When done, remove leaves and chipotles, and set aside to cool a bit.
4. Meanwhile, heat oil in a large, non-stick frying pan, until melted. Add onions and garlic, and cook for 1-2 minutes.
5. Add parsley and mushrooms, and cook for another 3-4 minutes until softened.
6. Combine cooked onion mixture with cooked squash mixture. Allow to cool.
7. Using either a food processor or immersion blender, puree the mixture until it achieves a consistent texture. (If using a food processor, you will have to work in portions).
8. Season as desired.
9. This recipe can be served warm or cold. If served cold, add a dollop of light sour cream or plain yogurt.