Butternut Squash and Turnip Soup

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READY IN: 1hr 40mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large, heavy-bottomed pot, combine water, stock, squash, turnips, chipotles, peppercorns, and bay leaves.
  • Cook for 30-40 minutes on medium heat, until veggies are tender.
  • When done, remove leaves and chipotles, and set aside to cool a bit.
  • Meanwhile, heat oil in a large, non-stick frying pan, until melted. Add onions and garlic, and cook for 1-2 minutes.
  • Add parsley and mushrooms, and cook for another 3-4 minutes until softened.
  • Combine cooked onion mixture with cooked squash mixture. Allow to cool.
  • 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).
  • Season as desired.
  • This recipe can be served warm or cold. If served cold, add a dollop of light sour cream or plain yogurt.
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