Butternut Squash and Turnip Soup Recipe

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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!

—sueb

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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!

—Valerie's Kitchen

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35 Ratings

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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!

—Brenna

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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.

—auntjulz23

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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!

—Kina

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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!

—rjpack

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Jan 10, 2012

This soup is absolutely delicious!!! Made it without celery, added a little curry powder as per a previous comment, and pureed it with some light sour cream! SO GOOD!!!! I will definitly make this again

—megzmc

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Dec 23, 2011

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.

—Hester

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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.

Nutritional Information

Butternut Squash and Turnip Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 204
Calories from Fat: 117

% Daily Value *
Total Fat 13g 20 %
** Saturated Fat 6.2g 31 %
** Cholesterol 24mg 8 %
Sodium 912mg 36 %
** Potassium 515mg 14 %
Total Carbohydrates 22.3g 7 %
Dietary Fiber 3.8g 15 %
Protein 2.7g 5 %
** Sugars 10.6g
Vitamin A 157 %
Vitamin C 54 %
Calcium 11 %
Iron 10 %
** Thiamin 13 %
** Niacin 13 %
** Vitamin B6 16 %
** Magnesium 14 %
** Folate 25 %

* 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.