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Total Time
30mins
Prep 15 mins
Cook 15 mins

A satisfying soup made up of fall vegetables.

Ingredients Nutrition

  • 12 cup water
  • 14 cup v 8 low-sodium vegetable juice
  • 2 tablespoons minced onions
  • 1 medium carrot, diced
  • 1 -2 stalk celery, diced
  • 14 cup yellow turnip, diced
  • 14 cup frozen butternut squash, cubes defrosted
  • ground black pepper (to taste)

Directions

  1. Combine all ingredients in a large pot.
  2. Bring to a boil on medium heat.
  3. Reduce heat and simmer for 10 minutes, or until vegetables are tender.
  4. Serve as is, or puree in a blender for a smoother texture.
  5. Enjoy!