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Butternut Squash and Turnip Soup

Rated as 4.61 out of 5 Stars

"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
Original recipe yields 4 servings


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  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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 204 calories; 13 22.3 2.7 24 854 Full nutrition

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Read all reviews 94
  1. 115 Ratings

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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...

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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...

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

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...

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.

First off... I think I have "reviewed" maybe one other recipe in all the years I have belonged to allrecipes... and I look at recipes everyday... we are a large family of 10... so I cant say I f...

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 ...