Creamy root vegetable soup

15 minutes
Cooking time
20 minutes
2 Tbsp
Olive oil
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
Walnuts and thin-sliced apples
  1. Heat the olive oil in a 5 qt. stock pot over medium heat. Add the chopped onion and reduce the heat. Sauté until softened.
  2. 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.
  3. Working in batches, place the sautéed onions and steamed root veggies into a blender. Gradually add the retained steaming water and puree until smooth.
  4. 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.
  5. To serve, ladle the soup into bowls. Garnish with thin-sliced apples and chopped walnuts, as desired.
Total Fat

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