- Chop garlic. Peel, then coarsely chop turnips, onion and squash.
- Melt butter in a large saucepan set over medium-high heat. Add vegetables. Stir often until onion starts to soften, 3 to 5 minutes. Then add broth and 2 cans water, nutmeg and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until turnips and squash are very soft, 25 to 30 minutes.
- Ladle half the soup into a food processor. Whirl until smooth, then for a velvety texture, strain through a sieve into a large bowl. Repeat with remaining soup. Spoon into bowls and top with a dollop of sour cream and a sprinkling of chives. Soup keeps well, covered and refrigerated, up to 5 days or freeze up to 2 months.
If you usually bypass good old root veggies because of their distinct and sometimes strong flavour, give ‘em another chance! They mellow magnificently in this silky-smooth soup.
Protein 4.7 g
Carbohydrates 12.7 g
Fat 3.8 g
Fibre 2.5 g
Sodium 550 mg