Butternut And Turnip Soup

• 2 teaspoons olive oil
• 1 teaspoon butter
• 1 large onion, chopped
• 1 -2 carrot, sliced fine
• 2 teaspoons crushed garlic
• 1 butternut squash, peeled and diced
• 1 turnip, diced
• 1 1/2 sodium-free chicken bouillon
• 4 cups water
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups unsweetened almond milk (unflavored) or 2 cups milk
• 1 -2 teaspoon coriander
• 1 -2 teaspoon paprika
• salt and pepper, to taste

1. Heat oil and butter over medium heat, add onion and carrots and saute until soft.
2. Add garlic and saute a few more minutes.
3. Add a bit salt at each stage, then a little more if needed at the end. I use a total of 1 1/2 teaspoons kosher salt for the entire recipe.
4. Add squash, turnip and bouillon, then just enough water to barely cover the veggies.
5. Cover and bring to a low boil, then reduce heat to low and simmer for 35 minutes or until squash is tender.
6. Select a pan to make the roux (white sauce). I use a large, wide pan, large enough to hold the roux plus the vegetable soup.
7. Make the roux by sauteeing flour in butter til golden, then slowly stir in the milk or almond milk. Heat until thickened, stirring frequently, then turn off heat.
8. Puree the vegetable soup in blender until smooth, then stir it into the thickened roux.
9. Add the spices, salt and pepper to taste.

olive oil, butter, onion, carrot, garlic, butternut squash, chicken bouillon, water, butter, flour, unsweetened almond milk, coriander, paprika, salt

Taken from www.food.com/recipe/butternut-and-turnip-soup-530744 (may not work)