- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves 6
- carrots, diced
- squash, diced
- turnip, diced
- Chicken Broth, 30% Less Sodium
- Roasted Garlic & Peppercorn Cooking Sauce
- Step 1
- In a large pot, place carrots, squash, turnip and broth. Bring to a boil. Reduce heat and simmer for 15 min. Stir in sauce and return to a simmer.
- Step 2
- Combine cornstarch with 2 tbsp (30 mL) water and stir into soup. Simmer for another 3 min., or until thickened.
Use vegetable broth instead of chicken broth to make this hearty soup a true vegetarian dish. For a smoother texture, purée the soup with an immersion blender.