Carrot, Delicata and Rutabaga Soup

Ingredients:Image

  • 3-4 carrots, finely chopped
  • 1 medium rutabaga, finely chopped
  • 1 delicata squash, finely chopped
  • 1 large onion (or leek)
  • 2 tablespoons corn flour mixed well with 1 cup water
  • ¼ cup fresh parsley, chopped
  • Salt and pepper to taste
  • Chicken or vegetable broth (optional)

 Directions:

  • Place the chopped carrots, squash and rutabaga in a medium but deep saucepan.
  • Fill it up with water or broth until vegetables are covered. Bring contents to a boil then reduce the heat to low and simmer until everything is soft.
  • Use a masher and slowly mash the vegetables into puree form. Stir constantly until it is all mixed well and smooth.
  • Add in the corn flour and water mixture. Keep simmering until the soup is thickened and pasty.
  • Add in salt to taste. Sprinkle ground black pepper and parsley over soup and serve.

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