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Butternut Squash and Turnip Soup

Butternut Squash and Turnip Soup

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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50 m servings 204 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • The stock I use has plenty of sodium, and I found I didn't need to add any extra salt. If you use homemade stock, add salt to taste.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 75
  1. 91 Ratings

Most helpful positive review

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

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 q...

Most helpful
Most positive
Least positive

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

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...

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...

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

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 ...

Delicious! Perfect for solstice soup this year. I was out of butter, only used olive oil, and it was just fine. Also added about 1/4 cup heavy cream. I especially like the coriander.

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!

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 ...

LOVE IT! Great winter soup! I did a pinch of cayenne and a pinch of sweet curry. Will make this again!

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