This bean salad has flavors reminiscent of the Middle East.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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.
- To easily peel the squash, first cut a small piece off of each end. Set the large end flat on a cutting board, and use a potato peeler to peel downward from the top in long strokes. Once peeled, cut the squash in half lengthwise and remove the seeds with a spoon.
- For more control over the chunkiness of the soup, puree part of it in a stand blender instead of using a stick blender.
Nutrition Facts
| Calories | 268 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 8 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 1333 mg |
| Sugars | 11 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
It was SOUPendous !!! I didn’t puree the ingredients because I wanted to eat it as a regular vegetable soup experience. It was DE LISH OUS.
Just finished making this soup & can’t stop eating it. So very good. I don’t like to make substitutions, but I had to. Didn’t have turnip or sweet potato- so I used 1 regular potato. And so many of the squash recipes called for cream cheese. I put some in a bowl & tasted it & it was great. I put about 3 oz. of cheese in the soup. Using an immersion blender made it so creamy. going to freeze half for later this winter.
The goodness of those local fresh vegetables! I can imagine having a hot bowl of soup.
Delicious soup and a little different from the usual fall soups. The veggies work well together and no flavor dominates. I did cut back on the butter by 1 tblsp. This is so smooth and creamy and was very satisfying on a cold day. It’s hard to believe that there is no milk or cream in it! I enjoyed this with caesar croutons instead of the usual crackers. I’ll definitely make this again! Thanks, Connor!
This is really tasty and I love the assortment of veggies in it. The natural sweetness from the sweet potato and butternut squash add another layer of flavor and the turnip really comes through without being overpowering. I only had to cook the soup for about 30 mins before everything was soft enough to blend. All I needed to add at the end was additional salt. It’s super creamy and you would would think milk or cream was added. Delicious. This makes 4 huge servings – you could even stretch this to 6.