Herbed Vegetable Soup

0 ratings
Rate This Recipe

Ingredients

  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon ground mace, divided
  • 1 pound turnips, peeled and cut into 2-inch chunks
  • 1 pound new potatoes, peeled and cut into 2-inch chunks
  • 3 pounds squash (butternut, Hubbard, pumpkin or acorn), peeled and cubed (about 6 cups)
  • 4 cups chicken broth
  • 1 teaspoon TABASCO® brand Original Red Sauce

Preparation

Melt butter in a 4- to 5-quart saucepan over medium-high heat; add butter, onion, thyme and half of the mace; cook, stirring often, until onions are translucent, about 5 minutes.

Add turnips, potatoes and squash; cook over medium heat, stirring occasionally, until vegetables begin to soften, about 30 minutes. Add broth and TABASCO® Sauce and bring to a boil over high heat. Reduce heat, cover, and simmer until vegetables are very tender, about 30 minutes.

Pour mixture, a portion at a time, into a food processor or blender and process until smooth. Return to pan and heat until steaming. Sprinkle individual servings with remaining mace.

Makes 8 servings.

Talk About It!

Post a Comment

Your Comment:

Name:

Email:

Try
another
image

Comment Policy

You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Type the two words above:

Add Comment
Be the first to comment on this recipe!
More