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- Side One - Cut Out Below -

Potato, Turnip, and Squash Soup

This was developed using a Jane Brody recipe from her Good Food Book as a guide. My husband loves turnips and the flavor was just right, not overpowering. The color of the soup is beautiful and truly tastes as good as it looks!

  • 1 small onion, sliced thin
  • 2 cloves garlic, sliced thin
  • 2 small white turnips, peeled and thinly sliced (about 1 cup)
  • 3-4 medium potatoes, peeled and thinly sliced (about 2 cups)
  • winter squash (I used butternut) - peeled and diced (about 2 cups)
  • 4 cups broth (I use veggie broth - homemade or a brand called Better than Boullion)
  • 1 cup low-fat milk or plain soy milk
  • salt, if needed, to taste
  • black pepper, to taste

- Side Two- Cut Out Below -

Potato, Turnip, and Squash Soup (cont.)


  • Combine all veggies and garlic with broth in large saucepan. Bring to a boil, reduce the heat, partially cover the pan, and simmer until the veggies are all tender (about 10-15 minutes).
  • Transfer the veggies and broth to a blender or food processor, doing this in batches if necessary, and puree them.
  • Just before serving, reheat in pan over low heat and add the milk and seasonings. Do not boil.