A delicious, warming squash soup with other fall vegetables and spices is perfect for a cold day. Light enough to serve as an appetizer, but delicious enough to make a main dish. Serve hot with a hearty slice of toast.

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Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • Melt butter in a large soup pot over medium heat until just bubbling and beginning to smell nutty, 1 to 3 minutes. Add onion, celery, and carrot; cook until onion is soft and translucent, another 3 to 5 minutes. Add garlic directly to the bottom of the pot and cook for about 1 minute before stirring; be careful to prevent burning. Add chicken stock, butternut squash, turnip, and sweet potato and bring to a boil. Cover pot and simmer soup until sweet potato is fork tender, about 40 minutes.

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  • Puree soup using a stick blender to desired consistency. Season to taste with cinnamon, nutmeg, salt, and black pepper.

Cook's Notes:

To easily peel the squash, first cut a small piece off of each end. Set the large end flat on a cutting board, and use a potato peeler to peel downward from the top in long strokes. Once peeled, cut the squash in half lengthwise and remove the seeds with a spoon.

For more control over the chunkiness of the soup, puree part of it in a stand blender instead of using a stick blender.

Nutrition Facts

268 calories; protein 5.2g; carbohydrates 44.3g; fat 9.7g; cholesterol 29mg; sodium 1332.7mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
12/07/2019
Delicious soup and a little different from the usual fall soups. The veggies work well together and no flavor dominates. I did cut back on the butter by 1 tblsp. This is so smooth and creamy and was very satisfying on a cold day. It's hard to believe that there is no milk or cream in it! I enjoyed this with caesar croutons instead of the usual crackers. I'll definitely make this again! Thanks Connor! Read More
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/26/2020
The goodness of those local fresh vegetables! I can imagine having a hot bowl of soup. Read More
Rating: 5 stars
12/06/2019
Delicious soup and a little different from the usual fall soups. The veggies work well together and no flavor dominates. I did cut back on the butter by 1 tblsp. This is so smooth and creamy and was very satisfying on a cold day. It's hard to believe that there is no milk or cream in it! I enjoyed this with caesar croutons instead of the usual crackers. I'll definitely make this again! Thanks Connor! Read More
Rating: 5 stars
10/29/2020
Just finished making this soup & can't stop eating it. So very good. I don't like to make substitutions, but I had to. Didn't have turnip or sweet potato- so I used 1 regular potato. And so many of the squash recipes called for cream cheese. I put some in a bowl & tasted it & it was great. I put about 3 oz. of cheese in the soup. Using an immersion blender made it so creamy. going to freeze half for later this winter. Read More
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Rating: 5 stars
01/21/2019
This is really tasty and I love the assortment of veggies in it. The natural sweetness from the sweet potato and butternut squash add another layer of flavor and the turnip really comes through without being overpowering. I only had to cook the soup for about 30 mins before everything was soft enough to blend. All I needed to add at the end was additional salt. It's super creamy and you would would think milk or cream was added. Delicious. This makes 4 huge servings - you could even stretch this to 6. Read More
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