Butternut & Turnip Soup
March 15, 2017
"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!"
- 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
Heat oil and butter over medium heat, add onion and carrots and saute until soft.
Add garlic and saute a few more minutes.
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.
Add squash, turnip and bouillon, then just enough water to barely cover the veggies.
Cover and bring to a low boil, then reduce heat to low and simmer for 35 minutes or until squash is tender.
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.
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.
Puree the vegetable soup in blender until smooth, then stir it into the thickened roux.
Add the spices, salt and pepper to taste.
Tips & Variations
- I use a 4 quart pan with lid for the vegetables and a 3 quart pan without lid for the roux.