Aprile's Kitchen

This creamy soup blends the sweet, earthy flavors of turnips and butternut squash for a comforting dish that warms the soul. Perfect for chilly days, it’s both nutritious and delicious.

Ingredients:

• 2 medium turnips, peeled and diced
• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth (find my broth recipes HERE and HERE)
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Fresh herbs for garnish (optional)

Instructions:
1. In a large pot, heat the olive oil over medium heat and sauté the onion and garlic until softened.
2. Add the parsnips and butternut squash to the pot and cook for 5 more minutes.
3. Pour in the vegetable or chicken broth, cumin, nutmeg, salt, and pepper and bringing the mixture to a boil.
4. Reduce the heat and simmer until the vegetables are tender, about 20 minutes.
5. Using an immersion blender or a regular blender, puree the soup until smooth.
6. If desired stir in heavy cream, and garnish with fresh herbs before serving.