Rating: 4.63 stars
121 Ratings
  • 5 star values: 85
  • 4 star values: 30
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

204 calories; protein 2.7g; carbohydrates 22.3g; fat 13g; cholesterol 23.6mg; sodium 853.7mg. Full Nutrition
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Reviews (120)

Most helpful positive review

Rating: 5 stars
03/01/2011
I used more butternut squash and turnips than called for subbed vegetable stock for the chicken stock and omitted the honey. Great soup! Read More
(45)

Most helpful critical review

Rating: 3 stars
03/14/2012
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! Read More
(3)
121 Ratings
  • 5 star values: 85
  • 4 star values: 30
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/28/2011
I used more butternut squash and turnips than called for subbed vegetable stock for the chicken stock and omitted the honey. Great soup! Read More
(45)
Rating: 5 stars
02/18/2011
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! Read More
(30)
Rating: 5 stars
10/26/2011
Amazing! I added cream cheese and pureed it. We ate it with rosemary bread. My 3 and 1 year old even loved it! Read More
(19)
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Rating: 5 stars
03/09/2011
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. Read More
(18)
Rating: 5 stars
12/05/2011
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! Read More
(11)
Rating: 4 stars
10/12/2011
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 cut down on the oils. Read More
(6)
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Rating: 5 stars
12/11/2011
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 followed it to a t...hehehe I filled my large stock pot! I followed advice from others and pureed it towards the end... and I added a pkg of cream cheese to the stock... everyone liked it... even my 2 yr old... We grow 80% of our food so it was a great way to use up winter squash and turnips... and rutabagas... lol nothing better than soup in the winter...:) Read More
(6)
Rating: 5 stars
12/23/2011
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. Read More
(6)
Rating: 4 stars
10/27/2011
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! Read More
(6)
Rating: 3 stars
03/14/2012
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! Read More
(3)