Butternut Squash and Turnip Soup

Ingredients

• 1 butternut squash, diced
• 2 turnips, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• Optional: croutons and Parmesan cheese for garnish

Directions

1. In a large pot, heat some oil over medium-high heat. Add the diced onion and garlic and cook for about 5 minutes, or until the onion is translucent.
2. Add the diced butternut squash and turnips and stir to combine. Cook for about 3 minutes.
3. Pour in the vegetable broth and add the thyme, oregano, nutmeg, and salt and pepper to taste. Stir to combine and bring to a boil.
4. Reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
5. Using an immersion blender, blend the soup until it is smooth and creamy. Serve hot, with optional croutons and Parmesan cheese for garnish.

Interesting Facts

• Butternut squash and turnips are both rich in vitamins A and C, as well as fiber and other essential minerals.
• This soup can be easily frozen and reheated at a later date.
• This soup can also be made in a slow cooker by adding all the ingredients and cooking on low for 4-6 hours.