Butternut Squash and Turnip Green Soup

Name: Butternut Squash and Turnip Green Soup
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Ingredients: 1 small butternut squash - peeled, seeded, and chopped; 1 (32 ounce) carton reduced-sodium chicken broth; 1 (28 ounce) can diced tomatoes, undrained; 2.5 cups water; 1 (15.5 ounce) can black beans, rinsed and drained; 1 (15.8 ounce) can great northern beans, rinsed and drained; 1 bunch turnip greens; 3 tablespoons olive oil, divided; 1 teaspoon white sugar; 0.75 teaspoon Creole seasoning; 0.75 teaspoon garlic powder; 0.25 teaspoon salt; 2 (12 ounce) packages Cajun-style andouille sausage, sliced; 1 medium onion, chopped; 1 (14.5 ounce) can chicken broth; 1 (1.4 ounce) package vegetable soup mix (such as Knorr®); salt and ground black pepper to taste

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Y'all, this is so good. With a hint of spice and Creole flavor, the butternut squash adds a little sweet to the turnip greens balancing the bitter and sweet. The andouille smoked sausage adds both warmth and flavor to the dish.

Recipe by Jonathan Batchelor

Published on October 17, 2020

2

Prep Time:

30 mins

Cook Time:

55 mins

Total Time:

1 hrs 25 mins

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

1 small butternut squash - peeled, seeded, and chopped
1 (32 ounce) carton reduced-sodium chicken broth
1 (28 ounce) can diced tomatoes, undrained
2 ½ cups water
1 (15.5 ounce) can black beans, rinsed and drained
1 (15.8 ounce) can great northern beans, rinsed and drained
1 bunch turnip greens
3 tablespoons olive oil, divided
1 teaspoon white sugar
¾ teaspoon Creole seasoning
¾ teaspoon garlic powder
¼ teaspoon salt
2 (12 ounce) packages Cajun-style andouille sausage, sliced
1 medium onion, chopped
1 (14.5 ounce) can chicken broth
1 (1.4 ounce) package vegetable soup mix (such as Knorr®)
salt and ground black pepper to taste

Directions

Combine butternut squash, reduced-sodium chicken broth, diced tomatoes, water, black beans, great northern beans, turnip greens, 1 1/2 tablespoons olive oil, sugar, Creole seasoning, garlic powder, and salt in a large pot over medium-high heat. Bring to a boil.
Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes. Add regular chicken broth and scrape up all the browned bits on the bottom of the skillet. Pour the mixture into the soup pot.
Reduce heat and simmer soup until squash and greens are tender, about 45 minutes. Season with salt and pepper.

Nutrition Facts (per serving)

370	Calories
20g	Fat
33g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 370
% Daily Value *
Total Fat 20g	26%
Saturated Fat 6g	31%
Cholesterol 35mg	12%
Sodium 1093mg	48%
Total Carbohydrate 33g	12%
Dietary Fiber 8g	28%
Total Sugars 6g
Protein 15g
Vitamin C 39mg	196%
Calcium 149mg	11%
Iron 4mg	22%
Potassium 805mg	17%

* 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.