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Ingredients
| salted butter: 3 Tbl |
| olive oil: 1 Tbl |
| butternut squash (cubed): 2 cups |
| turnips (cubed): 2 cups |
| celery (chopped): 1 cup (thinly sliced) |
| onions: 1 (diced) |
| garlic: 3 cloves (minced) |
| chicken stock: 1 qt |
| bay leaf: 1 |
| honey: 1 Tbl |
| black pepper: 1/4 tsp |
| ground nutmeg: 1/4 tsp |
| ground coriander: 3/8 tsp |
| cayenne pepper: 1/8 tsp |
| salt (to taste//optional) |
Butternut Squash and Turnip Soup
Credit: AllRecipes
User rating:
"Before you go yuck give it a try. An abundance of turnips prompted me to find a different use for them. The stock I use has 980 mg of sodium in 32oz and I found I didn't need to add any extra salt."
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Prep Time
20 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
Directions
- Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, celery, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering.
- Transfer the vegetables to simmering stock, and add the bay leaf, honey, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving.