Carrot, Squash and Rutabaga Soup
4-5 small or 2-3 large carrots, finely chopped
1 medium rutabaga, finely chopped
1 butternut squash, finely chopped
1 large onion (or leek)
2 T corn flour mixed well with 1 cup water
A handful of finely chopped parsley
A pinch of ground black pepper
A pinch of sea salt to taste
Place the chopped carrots, squash and rutabaga in a medium size, deep saucepan. Fill it up with water until vegetables are covered. Bring contents to a boil then, reduce the heat to low and simmer until everything is soft. Use a masher and slowly mash the vegetables into puree form. Stir constantly until it is all mixed well and smooth. Add in the corn flour and water mixture. Keep simmering until the soup is thickened and pasty. Add in salt to taste. Sprinkle ground black pepper and parsley over soup and serve.
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