Recipes - Week of October 27th

BUTTERNUT squash AND TURNIP SOUP

LINC BOX INGREDIENTS

2 cups cubed butternut squash
2 cups cubed turnips
1 cup thinly sliced celery
1 cup diced green pepper

PANTRY INGREDIENTS

3 tablespoons butter
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 quart chicken stock
1 bay leaf
1 Tablespoon honey
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
⅜ teaspoon ground coriander
⅛ teaspoon cayenne pepper
1 pinch salt to taste

PROCESS:

1. Heat the butter and olive oil in a skillet over medium heat.

2. Stir in the butternut squash, turnips, celery, green pepper,
onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes.

3. Meanwhile, heat the chicken or vegetable stock in a large pot over medium heat until simmering.

4. Transfer the vegetables to simmering stock, and add the bay leaf, honey, pepper, nutmeg, coriander, cayenne pepper,
and salt.

5. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before
serving.