Elixir Soup

Directions

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