Ingredients

2 Tbsp Olive oil

1 Yellow onion, finely chopped

2 Cups Squash (acorn or butternut), cubed

1 Cup Golden beets, cubed

1 Cup Parsnips, cubed

½ Cup Apple, cubed (optional)

2 Cups Water (retained from steaming the veggies)

1 Cup Chicken stock

1/2 cup a2 Milk™ 3.25% Homogenized Milk 

To taste Salt and pepper

Garnish Walnuts and thin-sliced apples

Directions

1. Heat the olive oil in a 5 qt. stock pot over medium heat. Add the chopped onion and reduce the heat. Sauté until softened.
2. Place the cubed root vegetables and apple in a steaming basket over 2 cups boiling water. Steam until tender but not soft, about 5-7 minutes. Retain the steaming water.
3. Working in batches, place the sautéed onions and steamed root veggies into a blender. Gradually add the retained steaming water and puree until smooth.
4. Return the blended mixture to the pot. Add the chicken stock. Bring the mixture to a gentle simmer. Reduce the heat to low and season with salt and pepper. Add the whole milk.
5. To serve, ladle the soup into bowls. Garnish with thin-sliced apples and chopped walnuts, as desired.