Butternut and Turnip Soup

READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil and butter over medium heat, add onion and carrots and saute until soft.
  • Add garlic and saute a few more minutes.
  • Add a bit salt at each stage, then a little more if needed at the end. I use a total of 1 1/2 teaspoons kosher salt for the entire recipe.
  • Add squash, turnip and bouillon, then just enough water to barely cover the veggies.
  • Cover and bring to a low boil, then reduce heat to low and simmer for 35 minutes or until squash is tender.
  • Select a pan to make the roux (white sauce). I use a large, wide pan, large enough to hold the roux plus the vegetable soup.
  • Make the roux by sauteeing flour in butter til golden, then slowly stir in the milk or almond milk. Heat until thickened, stirring frequently, then turn off heat.
  • Puree the vegetable soup in blender until smooth, then stir it into the thickened roux.
  • Add the spices, salt and pepper to taste.
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