Ingredients
4
4 servings
- •3 tablespoons butter
- •1 onion, diced
- •1 celery stalk, diced
- •1 carrot, diced
- •2 cloves garlic, minced
- •4 cups chicken stock
- •1 butternut squash, peeled and cubed
- •1 small turnip, peeled and diced
- •1 small sweet potato, peeled and cubed
- •1 pinch ground cinnamon, or to taste
- •1 pinch ground nutmeg, or to taste
- •salt and ground black pepper to taste
Instructions
- Melt butter in a large soup pot over medium heat until just bubbling and beginning to smell nutty, 1 to 3 minutes. Add onion, celery, and carrot; cook until onion is soft and translucent, another 3 to 5 minutes. Add garlic directly to the bottom of the pot and cook for about 1 minute before stirring; be careful to prevent burning. Add chicken stock, butternut squash, turnip, and sweet potato and bring to a boil. Cover pot and simmer soup until sweet potato is fork tender, about 40 minutes.
- Puree soup using a stick blender to desired consistency. Season to taste with cinnamon, nutmeg, salt, and black pepper.
Nutritional Facts
Per 4 servings
- Calories: 268
- Carbohydrate: 44g
- Fat: 10g
- Fiber: 8g
- Protein: 5g
- Sugar: 11g
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