| 2 | tb | Olive oil |
| 4 | sm | Yellow onions; chopped, (abt 2 |
| | Cups) |
| 3 | | Carrots; peeled, and |
| | Cut in 1" pieces |
| 3 | | Parsnips; peeled, and |
| | Cut in 1/2" diagonal slices |
| 1 1/2 | c | Canned crushed tomatoes |
| 3 | c | Chicken stock; see * Note |
| 4 | sm | Turnips; cut in 1" cubes |
| 2 | lb | Butternut squash; peeled, and |
| | Cut into 1 1/2" cubes |
| | Coarse salt |
| | Freshly-ground black pepper |
| 8 | c | Turnip greens |
| 1 | sm | Fennel bulb; cored, sliced thin |
| | === BOUQUET GARNI === |
| 3 | | Sprigs parsley |
| 3 | | Sprigs thyme |
| 2 | | Bay leaves |
| | === POLENTA === |
| 5 | c | Chicken stock; see * Note |
| 1 1/3 | c | Quick-cooking polenta |
| 1 | tb | Unsalted butter |
| 1 | ts | Salt |
