Butternut Squash Soup

1g            Bouillon, Wylers Instant®- Chicken granules
24g          Olive Oil
12g          Turnips - cooked, chopped
150g        Water
31g          Squash, Butternut – cooked, chopped
15g          KetoCal® 3:1 - Nutricia North America
10g          Onions, spring or scallions (tops and bulb) - raw, chopped

Instructions:

• Heat the olive oil over medium-low heat.  Add the butternut squash, spring onions and turnips and cook until soft.
• Add the bouillon to the warm water, combine to soup base and simmer; do not boil, for about 25 minutes.
• Add KetoCal and blend till smooth. Do not boil when KetoCal is in soup.
• If desired, a pinch of dried herbs may be added.