Veggie Soup by Abby
Warm your soul with this delicious soup.
All veggies should be rough chopped/cubed size*
2 T. Evoo
1 lg. butternut squash, peeled, seeded & cubed
2 yellow onions
3 lg. carrots
2 granny smith apples, cored & peeled
2 stalks celery
1 c. (frozen) turnips
2 cloves garlic
2 T maple syrup
curry powder, turmeric, cumin, red pepper flakes, salt & pepper to taste
3 c. vegetable stock
Heat olive oil in a large stock pot, add all veggies, stir to lightly coat with oil and let cook for 2-3 min. Add curry powder, turmeric, cumin and red pepper flakes, stir and cook another 3 minutes. Add maple syrup and vegetable stock (should just cover the veggies), cover pot and reduce heat, simmer about 35 min, or until vegetables are very tender. Remove from heat, and blend until completely smooth with immersion blender or food processor! Add salt & pepper to taste...