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.

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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.

Butternut Squash and Turnip Soup

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