Butternut Squash and Turnip Soup Recipe

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Ingredients:

Serving

3 tbsp butter
1 tbsp 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 tbsp honey
1/4 tsp ground black pepper
1/4 tsp ground nutmeg
3/8 tsp ground coriander
1/8 tsp 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	279.29 Kcal (1169 kJ)
Calories from fat	131.57 Kcal
		% Daily Value*
Total Fat	14.62g	22%
Cholesterol	30.1mg	10%
Sodium	412.79mg	17%
Potassium	748.96mg	16%
Total Carbs	30.43g	10%
Sugars	14.78g	59%
Dietary Fiber	3.9g	16%
Protein	9.36g	19%
Vitamin C	32.2mg	54%
Vitamin A	0.8mg	27%
Iron	0.8mg	4%
Calcium	85.7mg	9%

Amount Per 100 g
Calories	62.09 Kcal (260 kJ)
Calories from fat	29.25 Kcal
		% Daily Value*
Total Fat	3.25g	22%
Cholesterol	6.69mg	10%
Sodium	91.77mg	17%
Potassium	166.5mg	16%
Total Carbs	6.76g	10%
Sugars	3.29g	59%
Dietary Fiber	0.87g	16%
Protein	2.08g	19%
Vitamin C	7.2mg	54%
Vitamin A	0.2mg	27%
Iron	0.2mg	4%
Calcium	19mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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