Golden Vegetable Soup
|Vegetable oil||2 Tablespoon|
|Onion||1 , minced|
|Julienned peeled acorn squash/Butternut squash||2 Cup (32 tbs)|
|Julienned carrots||1 Cup (16 tbs)|
|Chicken stock||4 Cup (64 tbs)|
|Dried thyme||1⁄4 Teaspoon|
|Corn||1 Cup (16 tbs)|
In large saucepan, heat oil over medium heat; cook onion until softened. Stir in squash, carrots and turmeric until vegetables are evenly colored yellow.
Add stock, bay leaf and thyme; reduce heat to low, cover and simmer for 10 minutes. Add corn; simmer for 5 minutes. Remove bay leaf; season with salt and pepper to taste. Ladle into soup bowls; garnish with thyme sprigs.