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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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). 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 |
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.
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