Ingredients
3 medium carrots, halved and thinly sliced3/4 cup chopped celery1 medium onion, chopped2 green onions, thinly sliced1 tablespoon butter1 tablespoon olive oil1 garlic clove, minced7 cups reduced-sodium chicken broth or vegetable broth3 cups cubed peeled potatoes2 cups cubed peeled butternut squash2 large tart apples, peeled and chopped2 medium turnips, peeled and chopped2 parsnips, peeled and sliced1 bay leaf1/2 teaspoon dried basil1/4 teaspoon dried thyme1/4 teaspoon pepperAdditional thinly sliced green onions, optional
Preparation
In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer.
Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired.
