1 head cauliflower, cut into florets
1 butternut squash, peeled and cut into 1 inch cubes
3 turnips, peeled and diced into 1 inch cubes
2 tbsp butter
1 tsp minced garlic
1 tsp minced rosemary
1/2 tsp salt
1. Bring a large stock pot of water to a boil. Add the cauliflower, butternut squash, and turnips to the pot, reduce heat to medium-high, and boil for 10 minutes, until veggies are tender. Strain and set aside.
2. In the same stockpot over medium-low heat, melt the butter. Add the garlic and rosemary and cook until fragrant, 1-2 minutes.
3. Return the veggies to the pot. Add the salt. Use an immersion blender to puree the vegetables until smooth.
4. Taste and adjust seasonings as necessary.