Butternut Squash and Turnip Soup |
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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 10 |
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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. Ingredients:
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.
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