Butternut Squash and Turnip Soup30 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“Before you go yuck give it a try. An abundance of turnips prompted me to find a different use for them. The stock I use has 980 mg of sodium in 32oz and I found I didn't need to add any extra salt.” - by beanie1951
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 204 cal
- 13 g
- 22.3 g
Based on a 2,000 calorie diet
Reviews (30)Rate This Recipe
"I used more butternut squash and turnips than called for, subbed vegetable stock for the chicken stock, and omitted the honey. Great soup!..." See more"
"This was the first time I have ever ENJOYED turnips! I didn't even measure anything, just threw it in and it was absolutely delicious! So, I ended up using a whole squash (didn't measure out 2 c). ..." See moreI also didn't heat the broth separately or add the salt. Sweet and tangy! I will definitely make this again!"
"I made this tonight and it was so good! It doesn't call for much cayenne pepper, but it was a bit spicy for my family so I will prob use less or omit it next time. Maybe use a little less pepper. I di..." See moredn't put honey in i didn't think it needed the sweetness since the turnips are already sweet. Loved it and love the new use for turnips & squash."
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