Rating: 4.5 stars 4.6
118 Ratings
  • 5 star values: 82
  • 4 star values: 30
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

Before you go 'yuck', give it a try! An abundance of turnips prompted me to find a different use for them.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

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.

Nutrition Facts

204 calories; protein 2.7g; carbohydrates 22.3g; fat 13g; cholesterol 23.6mg; sodium 853.7mg. Full Nutrition
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