BUTTERNUT SQUASH AND TURNIP SOUP

Steps:

• In a large, heavy-bottomed pot, combine water, stock, squash, turnips, chipotles, peppercorns, and bay leaves.
• Cook for 30-40 minutes on medium heat, until veggies are tender.
• When done, remove leaves and chipotles, and set aside to cool a bit.
• Meanwhile, heat oil in a large, non-stick frying pan, until melted. Add onions and garlic, and cook for 1-2 minutes.
• Add parsley and mushrooms, and cook for another 3-4 minutes until softened.
• Combine cooked onion mixture with cooked squash mixture. Allow to cool.
• Using either a food processor or immersion blender, puree the mixture until it achieves a consistent texture. (If using a food processor, you will have to work in portions).
• Season as desired.
• This recipe can be served warm or cold. If served cold, add a dollop of light sour cream or plain yogurt.