Squash-Turnip (or Rabiole) Soup
  • Cooking Time: 35 min
  • Servings: 4-6
  • Preparation Time: 10 min
  • 1-2 Tbsp of oil (safflower, sunflower, canola, etc.)
  • 1 cup onion, roughly chopped
  • 1 cup apple, cored and roughly chopped
  • 1.5 cups rabiole or turnip, roughly chopped
  • 1.5 cups squash (acorn or butternut), peeled, seeded and roughly chopped
  • 1 cup carrots, roughly chopped
  • 4 cups vegetable broth
  • 1 to 2 cups almond/soymilk/milk
  • 1-2 tablespoon maple syrup (or less- to taste)
  • Salt and cayenne pepper to taste
  1. Heat the oil in a large saucepan over medium-high heat. Add the onion, apple, turnip (or rabiole), squash, and carrots and cook, stirring occasionally, until the onions are translucent.
  2. Add the vegetable broth and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
  3. Puree the vegetables in a blender or food processor. Add the "milk", maple syrup, salt and cayenne pepper.
  4. Return the pot to the stove, bring the soup to a simmer, and serve.
FEATURING: Onion, turnip (or rabiole), squash and carrots.  Delicious and complex flavors with a velvety texture. Perfect for those cold Fall/winter days. If you're looking for another recipe using almost all the same ingredients- check out my oven roasted root vegetables medley: http://www.bakespace.com/recipes/detail/Oven-Roasted-Root-Vegetable-Medley/52697/