Winter Vegetarian Stew With Edamame And Toasted Almonds

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 Yellow Onion, Diced
• 4 cloves Garlic, Minced
• 1 pound Butternut Squash, Peeled And Cubed
• 4 Red Skinned Potatoes, Washed And Cubed
• 1 Turnip, Peeled And Cubed
• 1 teaspoon Cumin
• 1/2 teaspoons Nutmeg
• 2 cups Vegetable Broth
• 1 can (14 Oz. Size) Diced Tomatoes
• 2 Tablespoons Honey
• 1/2 cups Orange Juice
• 4 cups Kale, Chopped
• 1 cup Shelled Edamame
• Salt And Pepper, to taste
• 4 cups Cooked Quinoa
• Slivered Almonds And Goat Cheese, Optional For Garnish

1. In a large saucepan heat oil and butter on medium. Once heated add onion and garlic. Cook until onion is translucent. Add squash, potatoes, turnip, cumin and nutmeg. Cook and stir for 3 minutes. Add broth, tomatoes, honey and orange juice. Bring to a boil then reduce heat, cover the pot and simmer for 20-30 minutes. Be sure all vegetables are tender when pierced with a fork.
2. Then stir in kale and edamame. Cook until kale has wilted slightly. Salt and pepper to taste.
3. Serve over cooked quinoa. Garnish with almonds and goat cheese if desired.

olive oil, butter, yellow onion, garlic, butternut, red, cumin, nutmeg, vegetable broth, tomatoes, honey, orange juice, shelled edamame, salt, quinoa, goat cheese

Taken from tastykitchen.com/recipes/soups/winter-vegetarian-stew-with-edamame-and-toasted-almonds/ (may not work)