Butternut Squash and Turnip Soup

• medium butternut squash, seeded peeled and diced↗1
• turnip, peeled and diced1 lb
• low sodium vegetable broth↗4 cups
• water↗4 cups
• dried chipotle peppers↗3
• bay leaves↗3 -4
• black peppercorns↗1 teaspoon
• large onion, diced↗1
• minced garlic cloves4
• chopped fresh parsley1 cup
• sliced button mushrooms2 cups
• coconut oil↗1 tablespoon

Step-by-step instructions

1. 1

   In a large, heavy-bottomed pot, combine water, stock, squash, turnips, chipotles, peppercorns, and bay leaves.

2. 2

   Cook for 30-40 minutes on medium heat, until veggies are tender.

3. 3

   When done, remove leaves and chipotles, and set aside to cool a bit.

4. 4

   Meanwhile, heat oil in a large, non-stick frying pan, until melted. Add onions and garlic, and cook for 1-2 minutes.

5. 5

   Add parsley and mushrooms, and cook for another 3-4 minutes until softened.

6. 6

   Combine cooked onion mixture with cooked squash mixture. Allow to cool.

7. 7

   Using either a food processor or immersion blender, puree the mixture until it achieves a consistent texture. (If using a food processor, you will have to work in portions).

8. 8

   Season as desired.

9. 9

   This recipe can be served warm or cold. If served cold, add a dollop of light sour cream or plain yogurt.