Butternut Squash and Turnip Soup Recipe - Allrecipes.com
Butternut Squash and Turnip Soup Recipe
  • READY IN 50 mins

Butternut Squash and Turnip Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

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 More Reviews

Most Helpful Positive Review
Feb 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!

 
Most Helpful Critical Review
Mar 14, 2012

I prefer straight up butternut squash soup over this but it wasn't bad. Even though I added at least an extra cup of squash, the parsnips muted it, not just in color, but in flavor too. It was quite bland and really needed the optional salt and I also added about 1/2 teaspoon curry powder to give it a flavor boost. I used my immersion blender to puree it. The recipe really should include this step. However, if you are looking for a way to use up parsnips for some reason - this would work!

 
Feb 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!

 
Mar 09, 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.

 
Oct 26, 2011

Amazing! I added cream cheese and pureed it. We ate it with rosemary bread. My 3 and 1 year old even loved it!

 
Dec 05, 2011

This was incredible. Even the picky eaters in my family loved it! I had to make another batch because it was gone so quickly. I normally don't really like turnips but I was given several pounds of them and had to find something to do with them. I will now go out of my way to acquire turnips just for this soup!

 
Oct 27, 2011

I had leftover butternut squash and a turnip from other recipes and stumbled upon this one. I have to say I wasn't too sure as I prepared it but I did enjoy this soup!

 
Oct 12, 2011

My grandson is on a very low carb diet and we tried this soup for him. It was a hit with mom and granny, too. We didn't have all ingredients, so used curry powder instead. Next time, tho I'll cut down on the oils.

 

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Nutrition

  • Calories
  • 204 kcal
  • 10%
  • Carbohydrates
  • 22.3 g
  • 7%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 912 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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