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Butternut Squash and Turnip Soup
From CSA Farmers Market
<p>Marian’s squash and turnip soup</p>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)
2 Cups
Cubed Turnips
1 Cup
Celery thinnly sliced
1 whole
Onion diced
3 cloves
Garlic, minced
1 Bay
leaf
1 Tablespoon
honey
1/4 Teaspoon
nutmeg
3/8 Teaspoon
ground coriander
1/8 Teaspoon
Cayenne Pepper
Salt and pepper to taste
Step by Step Instructions
- 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