By Isabel Smith, MS, RD, CDN
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—visit 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, immunity-boosters that are 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.
Prep Time: 10 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 30 minutes
Serving Size: 8oz (250ml)