Root Vegetable Soup

These simple fall ingredients simmer together to make a scrumptious warm soup! (Gluten free!) A combination of butternut squash, parsnips and carrots keeps this soup healthy and flavorful. Serves 4
Ingredients:
1 rutabaga, peeled carefully and sliced
3 medium sized parsnips, peeled and sliced
2 large carrots, peeled and sliced
1/2 cup butternut squash, cubed
1 clove garlic, minced
1/3 yellow onion, chopped
1 tbsp parsley
1 tbsp dill
salt and pepper to taste
1 tbsp extra virgin olive oil
2 cups organic vegetable broth
1/3 cup water
*Note: slice veggies to about the same size so they cook evenly
Optional: 1 chunk of organic multigrain baguette or gluten free baguette

In a large pot on low heat, cook onion and garlic in oil for 3 minutes
Add vegetables and herbs, stir for about 5 minutes continuously
Add broth and water and heat until boiling
Allow soup to boil for 5 minutes, then reduce heat to a simmer
Simmer soup for about 25 minutes (until vegetables are soft, parsnips tend to take the longest)

Remove from heat and allow to cool for 10 minutes
In a mixer, puree soup (I keep the soup in the pot and use a hand blender from Cuisinart which is perfect for soups)
Once soup is at desired consistency, pour into a bowl and add salt and pepper to taste

Refrigerate for up to 5 days