Name: Butternut Squash and Turnip Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
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; 0.25 teaspoon ground black pepper; 0.25 teaspoon ground nutmeg; 0.375 teaspoon ground coriander; 0.125 teaspoon cayenne pepper; 1 pinch salt to taste

Ingredients

Instructions

Step 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.
Step 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.

Enjoy your meal!