Butternut Squash And Turnip Soup - cooking recipe

Ingredients

1 medium butternut squash, seeded peeled and diced
1 lb turnip, peeled and diced
4 cups low sodium vegetable broth
4 cups water
3 dried chipotle peppers
3 -4 bay leaves
1 teaspoon black peppercorns
1 large onion, diced
4 minced garlic cloves
1 cup chopped fresh parsley
2 cups sliced button mushrooms
1 tablespoon coconut oil

Preparation

In a large, heavy-bottomed pot, combine water, stock, squash, turnips, chipotles, peppercorns, and bay leaves.
Cook for 30-40 minutes on medium heat, until veggies are tender.
When done, remove leaves and chipotles, and set aside to cool a bit.
Meanwhile, heat oil in a large, non-stick frying pan, until melted. Add onions and garlic, and cook for 1-2 minutes.
Add parsley and mushrooms, and cook for another 3-4 minutes until softened.
Combine cooked onion mixture with cooked squash mixture. Allow to cool.
Using either a food processor or immersion blender, puree the mixture until it achieves a consistent texture. (If using a food processor, you will have to work in portions).
Season as desired.
This recipe can be served warm or cold. If served cold, add a dollop of light sour cream or plain yogurt.