“This recipe is adapted from epicurious.com. It's full of flavor and is one of my favorite soups! I usually double it and freeze it for lunches.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 12 tablespoons olive oil
  • 1 cup coarsely chopped onion
  • 1 cup coarsely chopped parsnip (or turnip)
  • 1 cup peeled cored and chopped apple (I usually use gala)
  • 1 cup peeled chopped butternut squash
  • 1 cup coarsely chopped carrot
  • 1 cup peeled coarsely chopped sweet potato
  • 4 12 cups vegetable stock
  • 3 finely chopped garlic cloves (or to taste)
  • black pepper, to taste

Directions

  1. Heat oil in a large saucepan on med-high heat.
  2. Sauté onion until translucent.
  3. Add garlic, apple, parsnip, squash, carrot and sweet potato. Sauté for approximately 5 minutes.
  4. Add vegetable stock and bring to a boil.
  5. Reduce heat and simmer for approx 30 minutes, (or until vegetables are tender) Stirring occasionally.
  6. Let cool slightly, puree and enjoy!

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