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Butternut Squash and Turnip Soup

Rated as 4.59 out of 5 Stars
15

"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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Ingredients

50 m servings 204
Original recipe yields 4 servings

Directions

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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.

Footnotes

  • 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.

Nutrition Facts


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

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Reviews

Read all reviews 87
  1. 105 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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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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 ...

Really good. I doubled the recipe and used extra squash and turnips because it seemed silly to stick a cup or so of each back in the fridge to go bad. I didn't have any celery but nobody missed ...