Created by Puppitypup on March 15, 2017
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.