- Difficulty
- Easy
- Preparation
- 15 minutes
- Cooking time
- 6
- 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
- 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.
Calories130
130
Calories10g
Protein2.5g
Total FatNutrition Facts +
Allergens
Milk
