There’s nothing better than an easy-to-make, delicious fall soup. This soup was made entirely with organic produce from my Community Shared Agriculture “CSA” share (see www.localharvest.org to find one near you).
This recipe features delicious butternut squash that is rich in beta-carotene and vitamins A and C, all that can help to boost immunity which is key for fighting off the flu and cold this season.
You’ll also enjoy turnips that are a member of the cruciferous vegetable family along with broccoli, brussels sprouts, kale and cauliflower. These vegetables contain vitamins C, B, E and K in addition to key minerals such as calcium, potassium, magnesium and selenium.
When making this recipe you can use water as the liquid or you can use low sodium vegetable broth either purchased ahead of time or made from your juice pulp.
- 1 medium butternut squash, peeled and chopped
- 3 medium turnips, peeled and chopped
- 3 small or 2 medium apples, peeled, cored, and chopped
- 4 tbsp olive oil
- 2 cups (500 ml) water or low sodium vegetable broth
- 1/2 tsp sea salt
- 1 tsp pepper
- fresh cilantro for garnish (optional
- Heat olive oil in a large pot over medium heat.
- Add chopped butternut squash, turnips, apples and salt and pepper to pot and continue to cook on medium for 5-10 minutes, then reduce heat to medium-low and continue to cook until ingredients are softened, about 45 minutes.
- Once ingredients are softened add water or low sodium vegetable broth and continue to cook for another 5-10 minutes on medium heat until soup is warm.
- Remove pot from heat and add through blender or food processor, or use immersion blender.
- Garnish with fresh or dried cilantro and serve.
Prep time: 10 minutes
Cook time: 1 hour, 20 minutes
Total time: 1 hour, 30 minutes
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on product size and juicer used.