Butternut Squash and Turnip Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
3 tablespoons butter |
1 tablespoon olive oil |
2 cups cubed butternut squash |
2 cups cubed turnips |
1 cup thinly sliced celery |
1 onion, diced |
3 cloves garlic, minced |
1 quart chicken stock |
1 bay leaf |
1 tablespoon honey |
1/4 teaspoon ground black pepper |
1/4 teaspoon ground nutmeg |
3/8 teaspoon ground coriander |
1/8 teaspoon cayenne pepper |
salt to taste (optional) |
Directions:
1. 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.
2. 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.
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