Name: Butternut Squash and Turnip Soup
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Butter - 3 tablespoons; Olive oil - 1 tablespoon; Cubed butternut squash - 2 cups; Cubed turnips - 2 cups; Thinly sliced celery - 1 cup; Onion, diced - 1; Garlic, minced - 3 cloves; Chicken stock - 1 quart; Bay leaf - 1; Honey - 1 tablespoon; Ground black pepper - ¼ teaspoon; Ground nutmeg - ¼ teaspoon; Ground coriander - ⅜ teaspoon; Cayenne pepper - ⅛ teaspoon; Salt to taste - 1 pinch

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Squash and Turnip Soup

1. Butter - 3 tablespoons

2. Olive oil - 1 tablespoon

3. Cubed butternut squash - 2 cups

4. Cubed turnips - 2 cups

5. Thinly sliced celery - 1 cup

6. Onion, diced - 1

7. Garlic, minced - 3 cloves

8. Chicken stock - 1 quart

9. Bay leaf - 1

10. Honey - 1 tablespoon

11. Ground black pepper - ¼ teaspoon

12. Ground nutmeg - ¼ teaspoon

13. Ground coriander - ⅜ teaspoon

14. Cayenne pepper - ⅛ teaspoon

15. Salt to taste - 1 pinch

How to cook deliciously - Butternut Squash and Turnip Soup

1. Stage

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. Stage

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.