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 (I used chicken broth)
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 (I used Himalayan Pink salt)
1. In a Dutch oven 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. Mine took about 15 minutes.
2. Add chicken stock, 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.
Note: If you’re not into spicy may want to back off the black pepper or cayenne pepper. I also added a dollop of sour cream.
From Bunny, one of share workers