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Butternut Squash and Turnip Soup

Butternut Squash and Turnip Soup

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Rosemary Stanley

Rosemary Stanley

Before you go 'yuck', give it a try! An abundance of turnips prompted me to find a different use for them.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 854 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

sueb
38

sueb

2/28/2011

I used more butternut squash and turnips than called for, subbed vegetable stock for the chicken stock, and omitted the honey. Great soup!

Brenna
23

Brenna

2/18/2011

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). I also didn't heat the broth separately or add the salt. Sweet and tangy! I will definitely make this again!

auntjulz23
13

auntjulz23

3/9/2011

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 didn'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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