Elixir Soup

Ingredients: 1lb Yellow Squash, chopped 6 tbsp Butter 2 Turnips, peeled and chopped 2 Carrots, chopped 1/4 Cup Cauliflower, chopped 1 medium Yellow Onion, chopped 4 tbs. Lemon Juice 4 Cups Chicken Broth (or Veggie Broth if vegetarian) 3 Garlic Cloves, minced or chopped fine 1 Yellow Chile, de-seeded and chopped (optional) Salt and Pepper to taste Chives or Green Onions, chopped fine Directions: Melt the butter in a large pot over medium-low heat, cook the yellow onion and garlic until softened, around 8-10 minutes. Add the squash, carrots, cauliflower, turnip, lemon juice, chile (if using) and half of the broth and bring to a boil. Reduce heat, then simmer, until vegetables are very tender, about 20 minutes. Remove from the heat and let cool for about 10 minutes or until soup won't burn you. Puree the soup in a blender or food processor until smooth (be careful with hot liquids) and transfer to the cleaned or a new pot. Season with salt and pepper to taste. Simmer on low until you serve, adding more broth until desired consistency. Put in your serving vessel (preferably a corked glass bottle) and add the copped chives or green onions to the surface of the soup for garnish. Drink it with a smile!

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