Prep time: 20 min | Cook time: 30 min | Ready In: 50 min
4 cups water or stock
3 cups butternut squash, peeled & cubed
1 cup turnip, peeled & cubed
1 cup cauliflower, chopped
1 cup green cabbage, chopped
1 cup celery, diced
2 tablespoons butter
2 tablespoons flour
1 tablespoon minced garlic
1 tablespoon fresh ginger, peeled & minced
1 cup heavy cream
2 cups milk
1/2 cup fresh parsley, minced
1 teaspoon salt
pepper, to taste
In a large pot, bring 4 cups water or stock to a boil. Add squash, turnip, cauliflower, cabbage and celery. Cook on medium heat, covered until tender, around 30 minutes. Turn off heat.
In a smaller saucepan, melt the butter. Add flour, garlic and ginger. Cook & stir for 5 minutes on low heat until garlic is lightly browned.
Turn off heat, add cream and stir well with a whisk. Add 1 cup of milk to the mixture, then add into the soup. Add parsley, salt & pepper and the remaining 1 cup of milk.
Simmer for 15 minutes, uncovered and serve.