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Ingredients1 h 15 m servings 268
Original recipe yields 4 servings
- Melt butter in a large soup pot over medium heat until just bubbling and beginning to smell nutty, 1 to 3 minutes. Add onion, celery, and carrot; cook until onion is soft and translucent, another 3 to 5 minutes. Add garlic directly to the bottom of the pot and cook for about 1 minute before stirring; be careful to prevent burning. Add chicken stock, butternut squash, turnip, and sweet potato and bring to a boil. Cover pot and simmer soup until sweet potato is fork tender, about 40 minutes.
- Puree soup using a stick blender to desired consistency. Season to taste with cinnamon, nutmeg, salt, and black pepper.
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- Cook's Notes:
- To easily peel the squash, first cut a small piece off of each end. Set the large end flat on a cutting board, and use a potato peeler to peel downward from the top in long strokes. Once peeled, cut the squash in half lengthwise and remove the seeds with a spoon.
- For more control over the chunkiness of the soup, puree part of it in a stand blender instead of using a stick blender.
Per Serving: 268 calories; 9.7 44.3 5.2 29 1333 Full nutrition
ReviewsRead all reviews 2
This is really tasty and I love the assortment of veggies in it. The natural sweetness from the sweet potato and butternut squash add another layer of flavor and the turnip really comes through ...