Butternut squash and turnip soup –As the crisp autumn air settles in, there’s nothing quite as comforting as a warm bowl of soup. One of my favorites is Roasted Butternut Squash & Turnip Soup. It’s not only rich in flavor but also incredibly easy to prepare. Here’s how to make it!
Roasted Butternut Squash & Turnip Soup
This recipe blends the natural sweetness of roasted butternut squash with the hearty flavors of turnips. It’s a delightful dairy-free option that’s perfect for cozy nights in.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 2 medium turnips, peeled and cubed
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon ground cumin (optional)
- Fresh herbs for garnish (like parsley or cilantro)
Instructions:
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the cubed butternut squash, turnips, onion, and garlic with olive oil, salt, pepper, and cumin (if using). Spread them out in a single layer.
- Roast the vegetables in the oven for about 25-30 minutes, or until they are tender and starting to caramelize, stirring occasionally.
- Once roasted, transfer the vegetables to a large pot. Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 10 minutes to let the flavors meld together.
- Using an immersion blender, carefully puree the soup until smooth. If you don’t have an immersion blender, you can also carefully transfer the soup to a stand blender in batches.
- Taste and adjust seasoning, adding more salt and pepper if necessary.
- Serve warm, garnished with fresh herbs for an extra touch!
This soup can easily be made ahead of time and stored in the fridge or freezer. It’s perfect for meal prep! Enjoy this delicious, comforting bowl of Roasted Butternut Squash & Turnip Soup with your favorite crusty bread or a simple side salad. Happy cooking!