Butternut, apple and turnip soup

 

I grabbed a bunch of great things at the farmer’s market this weekend and this is what I made.

2 small butternut squash
1 apple
bunch of turnips with greens
1 tsp nutmeg
2 tsp turmeric
1 tsp garlic powder
3 Tbsp. maple syrup
4 cups chicken broth (I had in fridge from a chicken I cooked the night before)
salt and pepper to taste

Peel and chop butternut, turnips and apples. Roast in oven at 350 for an hour and a half. (I did during kids naptime). Take out. Put in large soup pan. Add broth, turn flame on medium. Simmer for 15 minutes. Lower flame. Add spices and syrup. I used an immersion blender to whip up a great soup. Serve in bowls topped with handful of sauted greens.

Other fall soups you may like:
Butternut squash with coconut milk and lime