Butternut Squash And Turnip Soup

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.