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| Butternut Squash and Turnip Soup |
"Before you go 'yuck', give it a try! An abundance of turnips prompted me to find a different use for them."
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)
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 50M |
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- 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.
Notes :
- The stock I use has plenty of sodium, and I found I didn't need to add any extra salt. If you use homemade stock, add salt to taste.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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