2 cups each (approximately) carrot, onion, turnip, parsnip, cabbage and butternut squash
6 to 8 cups chicken stock
1 cup instant potato flakes
salt to taste
DirectionsPrepare the vegetables and chop coarsely. Place in a large pot with a good lid with the stock. Cover and bring to a boil. Reduce heat and simmer about 30 minutes or until vegetables are very tender. Remove from heat and mash lightly. Return to a boil. Remove from the heat and stir in the potato flakes. Add salt to taste. Serve hot or cold.
A word about the vegetables. Use ones you like and use the amounts that you want. By the way, this easily converts to a vegan dish by using vegetable stock instead chicken stock. By the way, the potato flakes give a nice creamy consistency to the soup. If you hate potato flakes, add about 2 cups of cut up potatoes to the soup instead. The finished soup will be a little less “creamy” but the soup is still good.