Name: Creamy root vegetable soup
Prep time: 15 min
Cook time: 6 min
Yield: 20 minutes
Ingredients: 2 Tbsp - Olive oil; 1 - Yellow onion, finely chopped; 2 Cups - Squash (acorn or butternut), cubed; 1 Cup - Golden beets, cubed; 1 Cup - Parsnips, cubed; ½ Cup - Apple, cubed (optional); 2 Cups - Water (retained from steaming the veggies); 1 Cup - Chicken stock; ½ Cup - a2 Milk® Whole; To taste Salt and pepper; Garnish Walnuts and thin-sliced apples

Creamy root vegetable soup

Difficulty

Easy

Preparation

15 mins

Cooking time

Servings

20 minutes

2 Tbsp - Olive oil

1 - Yellow onion, finely chopped

2 Cups - Squash (acorn or butternut), cubed

1 Cup - Golden beets, cubed

1 Cup - Parsnips, cubed

½ Cup - Apple, cubed (optional)

2 Cups - Water (retained from steaming the veggies)

1 Cup - Chicken stock

½ Cup - a2 Milk® Whole

To taste Salt and pepper

Garnish Walnuts and thin-sliced apples

Directions

Heat the olive oil in a 5 qt. stock pot over medium heat. Add the chopped onion and reduce the heat. Sauté until softened.
Place the cubed root vegetables and apple in a steaming basket over 2 cups boiling water. Steam until tender but not soft, about 5-7 minutes. Retain the steaming water.
Working in batches, place the sautéed onions and steamed root veggies into a blender. Gradually add the retained steaming water and puree until smooth.
Return the blended mixture to the pot. Add the chicken stock. Bring the mixture to a gentle simmer. Reduce the heat to low and season with salt and pepper. Add the whole milk.
To serve, ladle the soup into bowls. Garnish with thin-sliced apples and chopped walnuts, as desired.