Butternut And Turnip Soup Recipe

Name: Butternut And Turnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 teaspoon butter; 1 large onion, chopped; 1 -2 carrot, sliced fine; 2 teaspoons crushed garlic; 1 butternut squash, peeled and diced; 1 turnip, diced; 1 1/2 sodium-free chicken bouillon; 4 cups water; 3 tablespoons butter; 3 tablespoons flour; 2 cups unsweetened almond milk (unflavored) or 2 cups milk; 1 -2 teaspoon coriander; 1 -2 teaspoon paprika; salt and pepper, to taste

Servings: persons

2 teaspoons olive oil
1 teaspoon butter
1 large onion, chopped
1 -2 carrot, sliced fine
2 teaspoons crushed garlic
1 butternut squash, peeled and diced
1 turnip, diced
1 1/2 sodium-free chicken bouillon
4 cups water
3 tablespoons butter
3 tablespoons flour
2 cups unsweetened almond milk (unflavored) or 2 cups milk
1 -2 teaspoon coriander
1 -2 teaspoon paprika
salt and pepper, to taste

1
Heat oil and butter over medium heat, add onion and carrots and saute until soft.
2
Add garlic and saute a few more minutes.
3
Add a bit salt at each stage, then a little more if needed at the end. I use a total of 1 1/2 teaspoons kosher salt for the entire recipe.
4
Add squash, turnip and bouillon, then just enough water to barely cover the veggies.
5
Cover and bring to a low boil, then reduce heat to low and simmer for 35 minutes or until squash is tender.
6
Select a pan to make the roux (white sauce). I use a large, wide pan, large enough to hold the roux plus the vegetable soup.
7
Make the roux by sauteeing flour in butter til golden, then slowly stir in the milk or almond milk. Heat until thickened, stirring frequently, then turn off heat.
8
Puree the vegetable soup in blender until smooth, then stir it into the thickened roux.
9
Add the spices, salt and pepper to taste.

1178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 teaspoon butter, 1 large onion, chopped, 1 -2 carrot, sliced fine, and more.

Yes, Butternut And Turnip Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut And Turnip Soup

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