Ingredients
- 2 teaspoon olive oil
- 1 teaspoon butter
- 1 large yellow onion, chopped
- 1 to 2 carrots, whole (sliced fine)
- 2 t crushed garlic
- 2 pound butternut squash (1 squash, peeled and diced)
- 1 turnip, whole (diced)
- 4 cups water
- 1 1/2 sodium-free chicken bouillon
- 3 tablespoon butter
- 3 tablespoons all-purpose flour
- 480 ml almond beverage (2 cups unsweetened unflavored almond milk, or milk)
- 1 to 2 teaspoons coriander
- 1 to 2 teaspoons paprika
- Salt and pepper, to taste
How to Make
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Step 1: Heat oil and butter over medium heat, add onion and carrots and saute until soft.
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Step 2: Add garlic and saute a few more minutes.
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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.
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Step 4: Add squash, turnip and bouillon, then just enough water to barely cover the veggies.
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Step 5: Cover and bring to a low boil, then reduce heat to low and simmer for 35 minutes or until squash is tender.
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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.
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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.
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Step 8: Puree the vegetable soup in blender until smooth, then stir it into the thickened roux.
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Step 9: 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.
We hope you enjoy this recipe!
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