Butternut Squash and Turnip Soup

This spiced-up soup is naturally sweet and chock full of flavorful veggies. Leave it chunky, or puree it for a smooth soup. It's a tasty way to warm up on a chilly day.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 204 Calories

Ingredients

• ¼ teaspoon ground nutmeg
• 3 tablespoons butter
• 1 tablespoon honey
• 1 tablespoon olive oil
• ¼ teaspoon ground black pepper
• 3 cloves garlic, minced
• 1 bay leaf
• 1 onion, diced
• ⅛ teaspoon cayenne pepper
• 1 quart chicken stock
• 1 cup thinly sliced celery
• 1 pinch salt to taste
• 2 cups cubed butternut squash
• 2 cups cubed turnips
• ⅜ teaspoon ground coriander

Recipe Instructions

Step 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.

Step 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.