Step 1

Melt the butter and olive oil in a large pot or Dutch oven. Add the onions and cook for about 10 minutes until tender and just beginning to brown.

Step 2

Add the garlic, thyme, salt, and pepper. Stir together and cook for 2-3 minutes until the garlic is very fragrant.

Step 3

Add the turnips, potatoes, and broth. Bring to a simmer and turn the heat down to low. Cover and cook for 25-30 minutes until the potatoes and turnips are tender.

Step 4

Cover and cook for 25-30 minutes until the potatoes and turnips are tender.

Step 5

Add to a blender (or use an immersion blender) to blend the soup until creamy. Taste and season with salt and pepper. If the soup tastes bitter, you can add a touch of honey or maple syrup to balance the flavor. You can also add a touch of half and half to balance this flavor if your turnips turn out to be on the bitter side.