Butternut & Turnip Soup
Recipe: #25777
March 15, 2017
Categories: Squash Southern, Heart Healthy, Low Carbohydrate, Turnips, more
"Okay, before you turn up your nose, just hear me out :) Butternut soup always tastes a little too sweet for me, so today I tried adding a turnip. That turnip was the perfect complement, and now my soup tastes just right. For me at least!"
Ingredients
Nutritional
- Serving Size: 1 (348.5 g)
- Calories 145.2
- Total Fat - 6.4 g
- Saturated Fat - 3.1 g
- Cholesterol - 24.3 mg
- Sodium - 70.9 mg
- Total Carbohydrate - 19.7 g
- Dietary Fiber - 3 g
- Sugars - 4.2 g
- Protein - 4.6 g
- Calcium - 73.8 mg
- Iron - 1.8 mg
- Vitamin C - 20.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil and butter over medium heat, add onion and carrots and saute until soft.
Step 2
Add garlic and saute a few more minutes.
Step 3
Add a bit of salt at each stage of the recipe, then a bit more at the end if needed. I use a total of 1 1/2 teaspoons kosher salt for the entire recipe.
Step 4
Add squash, turnip and bouillon, then just enough water to barely cover the veggies.
Step 5
Cover and bring to a low boil, then reduce heat to low and simmer for 35 minutes or until squash is tender.
Step 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.
Step 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.
Step 8
Puree the vegetable soup in blender until smooth, then stir it into the thickened roux.
Step 9
Add the spices, salt and pepper to taste.
Tips
- I use a 4 quart pan with lid for the vegetables and a 3 quart pan without lid for the roux.