Butternut & Carrot Soup

1 tsp olive oil

1 tsp butter

1 small yellow or white onion

1 small leek, white and pale green parts only

3 cloves garlic

1 butternut squash

1 large parsnip

2 large carrots

4 cups chicken broth or (veggie bullion from eko plaza)

1/2 Tablespoon turmeric

Chop the onion, garlic, and leek, and place in a large soup pot with butter and olive oil. Heat over low flame until the vegetables are softened and fragrant. Peel and chop the squash, parsnips and carrots. Add to the pot, along with the broth and turmeric powder.

Simmer the soup for 30 minutes, or until the vegetables are very soft. Remove from heat and puree in batches, using a blender, until the consistency is smooth. Add extra broth if needed to thin soup. Season with salt and pepper if desired. Enjoy!!!

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