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Butternut Squash and Turnip Soup

Marian’s squash and turnip soup

Source: Marian Listwak (Entered by Michelle Steiner)
Serves: serves 4-6


Ingredients
3 Tablespoons Butter
1 Tablespoon Olive Oil
2 Cups Butternut Squash (Peeled and Cubed)      View Available Products
2 Cups Cubed Turnips      View Available Products
1 Cup Celery thinnly sliced
1 whole Onion diced      View Available Products
3 cloves Garlic, minced      View Available Products
1 Bay leaf
1 Tablespoon honey      View Available Products
1/4 Teaspoon nutmeg
3/8 Teaspoon ground coriander
1/8 Teaspoon Cayenne Pepper
Salt and pepper to taste

Step by Step Instructions
  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

Comments

Comments added by fellow market members.

How much chicken (or veggie) stock for the butternut squash/turnip soup?



Posted by: Marianna Fitzgerald at Friday November 15, 2013 01:02 PM EST