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Balsamic Roasted Turnip and Squash Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Baking Sheet
  • Large Pot
  • Immersion Blender

Ingredients
  

  • 2 cups cubed turnips
  • 3 cups cubed butternut squash
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Preheat the oven to 400 degrees. Toss the turnip and squash cubes with 2 tablespoons of the olive oil, the balsamic vinegar, thyme, salt, and pepper on a baking sheet.
  • Roast the vegetables for 25 to 30 minutes until they soften and the edges begin to brown.
  • While the vegetables roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until it softens.
  • Stir in the garlic and cook for 1 minute more. Pour in the vegetable broth and bring the mixture to a simmer.
  • Add the roasted turnip and squash to the pot. Simmer everything together for 10 minutes.
  • Use an immersion blender to puree the soup until smooth. Adjust salt and pepper if needed.
  • Ladle the soup into bowls and top each serving with chopped fresh parsley.

Notes

Roast the vegetables until the balsamic starts to caramelize on the edges for the best flavor. If the soup thickens too much after blending, stir in a splash of extra broth to reach the consistency you prefer. Leftovers store well in the fridge for three days and reheat smoothly on the stove.
Course: Soup
Cuisine: American
Equipment: Baking Sheet, Large Pot, Immersion Blender