Elixir Soup

• 1 lb yellow squash
• 6 tbsp butter
• 2 Turnips, peeled and chopped
• 2 Carrots, chopped
• 1/4 cup cauliflower, chopped
• 1 medium yellow onion, chopped
• 4 tbsp lemon juice
• 4 cup chicken broth ( or veggie broth if you like)
• 3 garlic cloves, minced or chopped fine
• 1 salt and pepper
• 1 chives and/or green onions chopped
• 1 yellow chile

1. Melt butter in a large pot over medium-low heat
2. Cook the yellow onion and garlic until softened.
3. Around 8 to 10 minutes should do
4. Add the squash, carrots, cauliflower, turnip, lemon juice, Chile ( if using) and HALF of the broth and bring to a boil.
5. Reduce heat and simmer until the veggies are very tender, about 20 minutes
6. Remove from the heat and let sit for 10 to 15 minutes to cool before pureeing the soup in a blender or food processor until smooth ( careful with hot liquids!)
7. Transfer from the blender into a cleaned or new pot on the stove.
8. Add more broth to get to your desired consistency.
9. Salt and pepper to taste
10. Let soup simmer before serving.
11. Add chives or green onions to the top of soup as a garnish and enjoy :)

yellow squash, butter, carrots, cauliflower, yellow onion, lemon juice, chicken broth, garlic, salt, chives, yellow chile

Taken from cookpad.com/us/recipes/356393-elixir-soup (may not work)