After a really mild Fall, the temperatures have finally dropped to Winter levels in New York. There's nothing I love more than a hot bowl of soup for lunch. I love getting soup from Hale & Hearty and Pret, but my favorite ones are usually laden with cream and at the end of the day, probably not the healthiest options. But they taste so damn good. So I like to make my own soups to bring to lunch. This recipe is one of the easiest and good for you at the same time because it's creamy and comforting but there's no dairy. It's just a puree of veggies, simmered in chicken stock (you can use vegetable stock if you want to make it vegetarian). You can also use whatever veggies you like or have on hand. This combination just happens to be what I like most on a cold day.
4 cups of organic, low-sodium chicken broth (I like ones from Pacific and Whole Foods)
1/2 yellow onion diced
2 tablespoons of olive oil
dash of nutmeg
2 sprigs of fresh thyme
1 tablespoon of honey
1 large turnip (I used three small ones)
1 large parsnip
1 granny smith apple
2 small carrots
1 medium sweet potato or yam
1 cup of chopped butternut squash
Peel and chop all of the veggies and apple in uniform pieces. In a dutch oven or large stock pot, sautee onion in the olive oil until translucent. Season with salt and pepper.
Add the butternut squash, sweet potato and parsnip and sautee for 2 minutes, stirring frequently. Add the carrots and turnip do the same. Finally add the apple and cook for another minute. Add the nutmeg, thyme and season again with salt and pepper.
Next add the chicken stock and honey and cover to bring to a boil. Then reduce to a simmer and cook for 20 minutes, covered.
Finally take an immersion stick blender and puree the soup until smooth and creamy. You can also puree in batches in a regular blender. Check the seasoning one last time and add salt and pepper if necessary.
Makes approximately 4 servings
Calories per serving: 174
Cost per serving: $2.45