Last night marked something significant.. our first frost of the season! And since it’s getting chilly, I thought it was time to bring out one of my favourite, super clean meals.. My Creamy Butternut Squash and Turnip Soup!
Vegan, full of fibre, and ready in a flash (at least as far as soups go), it’s a great Fall dinner. The texture tastes so naughty…but there isn’t an ounce of cream in sight! I like to pair it with a protein-heavy salad, like my World Famous Quinoa Salad.
You’re gonna need:
1 white onion
1 large butternut squash
1 large turnip (aka rutabega)
4 cups vegetable stock
2 tsp extra virgin olive oil (canola works just as well)
Salt and pepper, to taste
Cilantro, to top (optional)
To start, grab a large soup pot and heat your oil on medium heat. Dice your onion.
Once you’ve regained your sight, put your onions in the pot.
Let them cook for about 7 minutes, or until they become translucent. In the meanwhile, chop your turnip into about one-inch cubes (this most certainly does not need to be perfectly accurate).
Take the opportunity to peel, deseed, and chop your squash, too.
They look great together, don’t they?!
Now, pour you chicken stock into the pot, along with your turnip and squash.
Let it cook down, then add water. Repeat, repeat, repeat– no fewer than 20 minutes, though I suggest doing it for longer.
Now, you should have something that looks about like this:
And you’re thinking ‘Molly, this doesn’t exactly look like a creamy soup’. Well, grab your hand blender and think again. If you don’t have a hand blender, a regular blender will do– its just a wee bit more work. Either way, remove the pot from heat, and blend the contents until smooth. You should end up with something along the lines of this:
Much better, right?! Ladle into bowls, top with cilantro, and prepare for a super awesome, super clean taste explosion.
Who knew something so simple could be so tasty?! Go ahead and have a second helping– this soup will fill you up, not fill you out.