Butternut Squash and Turnip Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
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)
Directions
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
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ROITMAN.
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
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ROITMAN.
Nutritional Info Amount Per Serving
- Calories: 144.1
- Total Fat: 4.6 g
- Cholesterol: 5.0 mg
- Sodium: 1,036.3 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 6.2 g
- Protein: 3.5 g
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