The Best Butternut Squash, Turnip, and Sweet Potato Soup (in 30 minutes!)

While my husband was busy doing this before the coming snow. . .

I emptied packages of fresh cut butternut squash, turnip, and sweet potato into my largest pan with two tablespoons olive oil.

While this began to cook, I chopped up three celery stalks, three large carrots, five garlic cloves, and one large onion. This went straight into the pan.

Add 1 tablespoon of cumin, 1 teaspoon nutmeg, and 1 teaspoon salt. Let this cook with the lid on (stirring occasionally) for 25 minutes until everything is mushy.

Put 1/3 of your cooked veggies into the blender with 2 cups chicken broth. Blend and repeat until all the veggies are nicely blended. You’ll use six cups of chicken broth. Serve yourself up a delicious bowl of autumn soup. . .

. . . and save the rest for lunches during your work week.


Live with Flair Autumn Soup

Add to a large pan the following (with 2 tablespoons olive oil)

1 package fresh cut butternut squash
1 package fresh cut sweet potato
1 package fresh cut turnip
3 celery stalks
3 large carrots
1 large onion
5 garlic cloves
1 tablespoon cumin
1 teaspoon nutmeg
1 teaspoon salt

Cook on medium heat for 25 minutes with the lid on (stirring occasionally)

Blend in thirds with 6 cups chicken broth divided.


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