BUTTERNUT SQUASH AND TURNIP SOUP
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.
Provided by actress_singer_danc
Categories Stocks
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 112.3, Fat 2.1, SaturatedFat 1.5, Sodium 53.6, Carbohydrate 23.9, Fiber 4.8, Sugar 6.6, Protein 3
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