Butternut Squash and Turnip Soup

4.6
(118)

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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Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 3 tablespoons butter

  • 1 tablespoon olive oil

  • 2 cups cubed butternut squash

  • 2 cups cubed turnips

  • 1 cup thinly sliced celery

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 1 quart chicken stock

  • 1 bay leaf

  • 1 tablespoon honey

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon ground nutmeg

  • teaspoon ground coriander

  • teaspoon cayenne pepper

  • 1 pinch salt to taste

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.

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.

Nutrition Facts (per serving)

204 Calories
13g Fat
22g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 204
% Daily Value *
Total Fat 13g 17%
Saturated Fat 6g 31%
Cholesterol 24mg 8%
Sodium 854mg 37%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 14%
Total Sugars 11g
Protein 3g
Vitamin C 32mg 161%
Calcium 88mg 7%
Iron 1mg 6%
Potassium 515mg 11%

* 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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