Butternut Vegetable Soup

Walnuts added to the hot soup add a complementary flavor, a little crunch and a nice protein boost. Since I have vegetarians and meat eaters in my midst, I add the cooked turkey breast to the finished soup and heat it for 5 more minutes and all parties are happy. It is a wonderful soup for a cold day but it is also really good served cold on a hot summer day. For the cabbage, I use 1/2 bag of cole slaw salad mix (no dressing).

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 1⁄2 medium onion
• 3  garlic cloves
• 3  carrots
• 3  stalks celery
• 1⁄2 turnip, peeled
• 6  small new potatoes
• 1  acorn squash, peeled
• 1  cup cabbage
• 1  quart  butternut squash soup
• 1  quart water
•  salt
• 1  cup walnuts

• Optional

• 1  cup  cooked turkey breast, shredded

Directions

1. Chop all vegetables into small bite size pieces placing them into large 4 quart pot.
2. Add butternut squash soup and water.
3. Add salt to taste.
4. Add cooked turkey if desired.
5. Cover and simmer on low heat 40 minutes, stirring occasionally.
6. Ladle into soup bowls and garnish with 1/4 c walnuts.